Seared Scallops With Sauce Vierge

• scallops
• 20 scallops fresh, hard sinew removed, small muscle removed, shells cleaned and reserved
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chervil picked, sprigs, for garnish
• sauce Vierge
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon coriander seeds toasted, crushed
• 1 teaspoon fennel seeds crushed
• 8 basil leaves
• 2 tomatoes medium ripe, 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.

muscle, extravirgin olive oil, chervil, extra virgin olive oil, lemon juice, coriander seeds, fennel seeds crushed, basil, tomatoes

Taken from www.yummly.com/recipe/Seared-Scallops-with-Sauce-Vierge-1400024 (may not work)