Brooklyn Cafe Sun Dried Tomato Seared Scallops

Brooklyn Cafe Sun Dried Tomato Seared Scallops

Ingredients
10 sea scallops
salt and pepper, to taste
1 tablespoon garlic, minced
2/3 cup orange juice
1/4 cup & 2 tablespoon olive oil
1 tomato, diced
1 bunch fresh basil
1 tablespoon Lemon juice
3 zucchini, julienne
1/4 cup sun dried tomatoes

1. If sun dried tomatoes are moist, dry in 200 degrees F oven for
about 15 minutes or until dry.
2. Chop sun-dried tomatoes in blender until it becomes a smooth
powder, set aside.
3.Add basil, orange juice, and lemon juice to blender. Blend on moderate
speed while drizzling 1/4 cup of olive oil in mixture.
4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and
garlic. Saute garlic for 15 seconds, do not burn, then add zucchini.
Saute together, stirring frequently for 2 minutes until zucchini softens.
Season with salt and pepper. Add tomatoes then turn off
heat.
5. Heat another non-stick pan over medium-high heat. Season scallops
with salt and pepper and with sun-dried tomato powder. Add
1 tbsp. Olive oil to pan and add scallops slowly.
6. Let cook for about 3 minutes, then flip. Let cook for another 2
minutes; transfer to a paper towel.
7. To serve, mound zucchini in the middle of two dinner plates. Place
5 scallops around each mound. Drizzle vinaigrette around the
dish. Garnish with basil sprig and a sprinkling of tomato powder.
Serves 2