Grilled Scallops with Tomato Confit and Basil Oil

Instructions

1. 1

   Preheat your oven to 250°F. Arrange cherry tomato halves on a baking sheet, drizzle with 3 tablespoons of olive oil, sprinkle with salt and half the minced garlic, then roast for 35-40 minutes until the tomatoes are caramelized and wrinkled.

   Tip: Low, slow roasting concentrates the tomato flavors and creates a jammy texture.

2. 2

   While tomatoes roast, prepare the basil oil by blending fresh basil with 0.5 cup olive oil, remaining garlic, and a pinch of salt until smooth. Strain through fine mesh if desired for a cleaner texture.

   Tip: Make basil oil just before serving to preserve the bright green color and fresh flavor.

3. 3

   Remove scallops from the refrigerator 10 minutes before cooking. Pat them completely dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Dry scallops are crucial for achieving a golden crust; moisture will cause them to steam rather than sear.

4. 4

   Heat a cast-iron skillet or grill pan over high heat until it just begins to smoke. Add butter and swirl to coat evenly.

   Tip: A screaming hot pan ensures a caramelized crust in minimal time.

5. 5

   Working in batches to avoid crowding, carefully place scallops in the hot pan and sear for 2-3 minutes without moving them. Flip and sear the other side for another 2 minutes until opaque and cooked through.

   Tip: Each scallop should develop a golden crust; resist the urge to move them around.

6. 6

   Arrange the warm roasted tomato confit in the center of each plate. Top with four seared scallops and drizzle the basil oil around the plate.

   Tip: Plate while scallops are still warm for the best presentation and flavor.

7. 7

   Finish each plate with a light squeeze of fresh lemon juice and a small drizzle of balsamic vinegar for brightness and acidity.

   Tip: The acid balances the richness of the scallops and oil beautifully.