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.
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1 tbsp olive oil
8 scallops, preferably extra large
1 tbsp capers
16 cherry tomatoes, halved and seeded
1/4 cup unsalted butter, cubed
20 basil leaves
Freshly ground pepper to taste
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.