Scallops with Warm Tomato-Basil Dressing Recipe

Name: Scallops with Warm Tomato-Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coriander seeds; 1/2 teaspoon fennel seeds; 1/4 cup extra-virgin olive oil, plus more for brushing; 1 tablespoon fresh lemon juice; 2 tomatoespeeled, seeded and diced; 2 tablespoons finely chopped fresh fennel; 1 tablespoon chopped chervil or tarragon; 1 tablespoon finely shredded basil, plus baby leaves for garnish; Salt and freshly ground pepper; 16 jumbo sea scallops (about 1 pound)

Servings: persons

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon fresh lemon juice
2 tomatoespeeled, seeded and diced
2 tablespoons finely chopped fresh fennel
1 tablespoon chopped chervil or tarragon
1 tablespoon finely shredded basil, plus baby leaves for garnish
Salt and freshly ground pepper
16 jumbo sea scallops (about 1 pound)

1
In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool.
2
Pound until coarsely ground.
3
Warm the 1/4 cup of oil in the same saucepan.
4
Add the spices along with the lemon juice and let stand for 1 minute.
5
Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
6
Light a grill or preheat a grill pan.
7
Brush the scallops with oil and season with salt and pepper.
8
Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes.
9
Transfer the scallops to plates and spoon the warm tomato dressing on top.
10
Garnish with basil leaves and serve.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, 1/4 cup extra-virgin olive oil, plus more for brushing, 1 tablespoon fresh lemon juice, and more.

Yes, Scallops with Warm Tomato-Basil Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallops with Warm Tomato-Basil Dressing

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