Seared Scallops with Sauce Pablo

makes 4-6 servings

Recipe Ingredients

24 large natural sea scallops
1/4 cup olive oil
1/4 cup minced onion
6 cloves fresh garlic
1 1/4 lb peeled, seeded and diced tomato
A pinch each of fresh thyme, chives, tarragon and lavender
A large pinch of fresh parsley
4 anchovy fillets
1 tbsp. capers
juice of lemon
splash of Sherry vinegar
2 tsp. Dijon mustard


Place scallops on a plate lined with paper towel, preferably unbleached, and cover with paper towel on top to absorb excess moisture.

Heat olive oil in a saucepan. Add onions and garlic and sauté until very soft. Add remaining ingredients and simmer for 20-30 minutes, stirring occasionally, until thickened. Set aside.

Heat a large sauté pan and drizzle with olive oil. Season scallops liberally with kosher salt and pepper. Put scallops in pan but be careful not to overcrowd; if necessary, cook in batches. Brown well on one side before turning. Sear the other side just briefly. Keep cooked scallops warm while searing the rest. Plate the scallops, four or six per plate, in a ring and spoon sauce in the center.