Dinner Tonight: Sea Scallops alla Caprese

Name: Dinner Tonight: Sea Scallops alla Caprese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps extra virgin olive oil; 24 fresh basil leaves; 907 grams mixed heirloom tomatoes, cut into wedges or bite-size pieces; 6 servings Kosher salt and freshly ground black pepper to taste; 1 lemon, cut in half; 2 mediums red onions, cut into 1-inch thick slices; 680 grams fresh dry scallops

Dinner Tonight: Sea Scallops alla Caprese might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 249 calories, 16g of protein, and 15g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, basil leaves, heirloom tomatoes, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat a gas or charcoal grill with a piazza or large cast iron griddle inside, or heat the griddle on a stovetop (see note).

Equipment you will use

Stove

Frying Pan

Grill

Place the red onion slices on the hot surface without oil and season the top with salt. Cook until soft and charred, 5-7 minutes. Flip, season second side, and cook until second side is charred.

Ingredients you will need

Red Onion

Salt

Cooking Oil

Meanwhile, place tomatoes in a large mixing bowl and tear the basil leaves over them. Once the onions have cooked and cooled slightly, separate into rings and scatter over the tomatoes.

Ingredients you will need

Fresh Basil

Tomato

Onion

Equipment you will use

Mixing Bowl

Drizzle with 4 tablespoons olive oil and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Lay tomato mixture on a platter.

Ingredients you will need

Tomato

Carefully carve a checkerboard pattern into one side of each scallop (about 1/4-inch deep) and toss them with salt, pepper, and remaining 2 tablespoons olive oil. Preheat cooking surface until very hot, then cook the scallops, design-side-down, until golden and almost cooked through, 5-7 minutes. Flip and cook for just 30 seconds on the second side, then remove from the heat. Arrange on tomato salad, squeeze the lemon halves over everything, and top with flaky sea salt.

Ingredients you will need

Olive Oil

Scallops

Salt

Pepper

Tomato

Lemon

Serve immediately.

Equipment

Ingredients

Servings:

6Tbsps

extra virgin olive oil 24

fresh basil leaves 907grams

mixed heirloom tomatoes, cut into wedges or bite-size pieces 6servings

Kosher salt and freshly ground black pepper to taste 1

lemon, cut in half 2mediums

red onions, cut into 1-inch thick slices 680grams

fresh dry scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.