Scallops with Herbed Raw Tomato Sauce

By Paynoff

Ingredients

• 1 clove garlic, smashed
• 2 cups grape tomatoes, halved
• 2 tablespoons chopped fresh herbs (such as basil, mint, thyme, dill parsley or cilantro)
• Salt and pepper
• 24 sea scallops, patted dry
• 2 tablespoons EVOO
• 3 tablespoons butter, at room temp
• 4 lemon wedges

Preparation

Step 1

1. Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour. Discard any large garlic pieces.
2. Preheat a grill to medium-high. Thread the scallops on skewers and brush with the olive oil; season with salt and pepper. Grill, turning once until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.
3. Add the butter to the scallops mixture and gently toss until melted. Serve with lemon wedges.