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1
Heat a large skillet or saute pan over high heat.
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2
When hot, add 1 tablespoon of the vegetable oil and heat until hot but not quite smoking.
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3
Season the scallops with salt and pepper.
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4
Dredge in the instant flour, shaking off any excess.
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5
Add the scallops to the pan and sear for 2 minutes on the first side.
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6
Add the butter to the pan and swirl to evenly distribute.
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7
Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through.
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8
Transfer to 4 serving plates and season with salt and pepper.
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9
In a small bowl combine 2 tablespoons of the roasted red pepper paint with the rice wine vinegar, lemon juice and olive oil and whisk to combine.
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10
Toss the greens with the dressing and serve on top of the scallops.
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11
Drizzle some of the remaining Red Pepper Paint decoratively over the plates, then drizzle some of the basil oil over all.
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12
Serve immediately.
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13
Core and stem the red peppers and place them along with the other ingredients in a small saucepan.
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14
Bring the pan to a boil over medium-high heat and cook for 15 minutes, stirring occasionally.
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15
Remove the pan from the heat and, using a slotted spoon, transfer the peppers to the bowl of a blender.
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16
Strain the cooking liquid and discard the solids.
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17
Add 3 tablespoons of the cooking liquid to the blender and process on low for 1 minute, or until smooth and thick.
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18
If the puree is too thick, thin by adding a bit more of the cooking liquid.
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19
Season the puree with a pinch of salt, then pass the puree through a fine mesh sieve and reserve until ready to use.
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20
In a small bowl combine 1 cup of ice with 1 cup of water and set aside.
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21
In a small saucepan bring 2 cups of water to a boil.
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22
Add the basil leaves all at once, stirring to make sure they are all submerged.
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23
Cook for 5 to 10 seconds, then remove by using a skimmer or slotted spoon.
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24
Transfer the leaves immediately to an ice bath.
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25
Remove the leaves from the ice bath and squeeze firmly in your hands to release as much liquid as possible.
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26
Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes.
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27
(Strain the basil oil through a fine sieve or coffee filter if a clear oil is desired.)
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28
Otherwise, place the oil in a small bowl and cover with plastic wrap.
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29
Use the oil at room temperature, drizzled over salads, vegetables, sandwiches or grilled items.
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30
Basil-oil will keep, refrigerated and tightly covered, for up to 1 week.
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31
(If strained, the oil will keep for up to 2 months, refrigerated and tightly covered.)
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32
Note: if you want to kick up your basil oil, try adding a clove or 2 of minced garlic and a 1/4 teaspoon of crushed red pepper...this makes a great dipping oil for crusty French bread!
