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Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power for the Globe and Mail)
Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power for the Globe and Mail)

Scallops with capers, cherry tomatoes, butter and basil Add to ...

Scallops are cooked on high heat by the same method which produces a perfectly cooked scallop, seared on the outside and opaque all the way through.

Follow on Twitter: @lucywaverman

  • Ready time: 15 minutes
  • Servings: 2 as a main or 4 as an appetizer

Ingredients

1 tbsp olive oil

8 scallops, preferably extra large

Maldon salt

1 tbsp capers

16 cherry tomatoes, halved and seeded

1/4 cup unsalted butter, cubed

20 basil leaves

Freshly ground pepper to taste

Method

Heat heavy pan on high heat until very hot. Add oil. Add scallops and season with Maldon salt. Sear first side 1 to 2 minutes or until bottom has a crust. Flip and repeat on second side, 1 to 2 minutes. Reduce heat to low. Add capers, cherry tomatoes and butter. Stir in basil leaves and some pepper. Serve immediately.

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