Seared Scallops With Sauce Vierge

• None None Scallops
• 20 None fresh scallops, hard sinew removed, small muscle removed, shells cleaned and reserved
• 1 tbsp extra virgin olive oil
• 2 tbsp picked chervil sprigs, for garnish
• None None Sauce Vierge
• 1/3 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp toasted coriander seeds, crushed
• 1 tsp fennel seeds, crushed
• 8 None basil leaves
• 2 None medium ripe tomatoes, peeled de-seeded, diced

1. Take the scallops out of the fridge and allow them to come almost to room temperature.
2. Meanwhile, make the sauce vierge. First, gently warm the oil in a saucepan. Remove from the heat and mix in the lemon juice, coriander and fennel seeds. Let sit for 1 min, then add the basil and tomato. Season then set aside.
3. Toss the scallops in oil and season lightly. Place on a very hot grill or frying pan and sear for about 1 minute each side, or until cooked through.
4. Place the scallops back into their shells and dress with the sauce and chervil sprigs.

fresh scallops, extra virgin olive oil, chervil, extra virgin olive oil, lemon juice, coriander seeds, fennel seeds, basil, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/29685 (may not work)