Scallops With Fresh Tomato Sauce

• 12 sea scallops
• 3 tablespoons flour
• salt and pepper
• 1 lemon, quartered for garnish
• parsley (to garnish)
• 2 tablespoons olive oil
• 8 romaine lettuce leaves
• Sauce
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1 -2 jalapeno pepper, seeded and chopped
• 2 -3 garlic cloves, minced
• 2 tablespoons capers, rinsed and chopped
• 2 tablespoons fresh lemon juice
• 1/2 lemon, zest of
• 3 tablespoons fresh basil, sliced
• 3 tablespoons parsley, chopped
• 1 tablespoon oregano, chopped
• 1/4 cup olive oil
• salt and pepper

1. Make the sauce: Add all ingredients to a bowl.
2. Let it sit at room temperature for 1 hour, then start the scallops.
3. Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
4. Heat olive oil in a pan.
5. Add scallops and saute 2-3 minutes.
6. Turn over and cook 3 minutes more until browned.
7. To serve, place 2 romaine leaves on a plate.
8. Top lettuce with 4-5 tablespoons of sauce.
9. Add 3 scallops to each plate and garnish with a lemon wedge and parsley.

scallops, flour, salt, lemon, parsley, olive oil, sauce, cherry tomatoes, red onion, pepper, garlic, capers, lemon juice, lemon, fresh basil, parsley, oregano, olive oil, salt

Taken from www.food.com/recipe/scallops-with-fresh-tomato-sauce-243266 (may not work)