Seared Sea Scallops with Tomato in Lemon Butter Sauce

1 cup of chicken broth (organic, low sodium)


1 shallot chopped fine

1 tsp. Fresh lemon juice

1 tsp fresh flat parsley chopped

2 tablespoons butter

16 Sea Scallops (4 per person)

16 large cherry tomatoes cut ¾ through, make 2 cuts to form an X. Separate the tomatoes so that they resemble a flower (use your imagination.)

2 Tablespoons Grapeseed Oil

1 Tablespoon butter

Heat the oven to 300 F

Sear Scallops

In a large pan, put the Grapeseed oil and heat on high. Add the butter and turn the gas down to medium high. Add the Scallops (that have been dried with a paper towel) and sear on both sides. About 3 minutes each side.

Place the scallops in an oven proof dish and place in the oven while you prepare the lemon sauce.

Lemon Sauce

In a sauce pan, add the shallots and chicken broth. Cook on high so that the liquid evaporates to ½. Add the butter, one tablespoon at a time. Make sure the butter is ice cold. Add the lemon juice and parsley.

Put 4 tomato flowers on a dish and place a Scallop on each tomato. Put a Tablespoon of the lemon sauce on each Scallop tomato flower.

Garnish with Grated Asiago Cheese.