Seared Scallop Caprese

Seared Scallop Caprese

Recipe by Nathan Lippy

Ingredients:

• 12 large Scallops
• 1 large Beef Steak or Heirloom Tomato
• 4 thick slices fresh Mozzarella
• A few tablespoons Balsamic glaze
• Olive oil
• Salt and pepper

 Tapenade:

• ¼ cup Kalamata Olives
• 2 tablespoons Capers
• 2 tablespoon minced Sun-dried Tomatoes
• 2 Garlic cloves
• 4-6 Basil leaves
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon Juice
• Salt and pepper

Directions:

1. Add the olives, capers, sun-dried tomatoes, garlic, and basil to your cutting board with a pinch of salt and pepper. Finely chop all the ingredients together. Add the lemon zest, lemon juice and toss to evenly incorporate.
2. Pre-heat your griddle to high heat.
3. Pat the scallops dry and season with a bit of salt and pepper.
4. Add some olive oil to your griddle and cook the scallops for 1-2 minutes per side or until golden and caramelized.
5. To plate, add one slice of tomato to each plate. Add some of the tapenade over the tomato and then a few tears of fresh mozzarella. Using a hand torch, lightly torch the cheese and then stack 3 scallops on top. Garnish with a drizzle of olive oil, balsamic glaze and fresh basil and serve.