The farmers market near me has a fantastic fish vendor. All summer long we get local fish from a family of fishermen. It is very fresh and reasonably priced. I love buying locally.
Local sea scallops are available all summer long. Tomatoes are beginning to show up in the market too. The tomatoes in my garden are still a few weeks away but I can’t wait to make this grilled tomato sauce. It goes so well with the grilled scallops.
The sauce is simple, cut a few tomatoes in half, put them on a hot grill. Grill cut side down until they just begin to char. Turn them over and grill until they begin to soften. Remove them from the grill into a blender. Blend until smooth.
In the meantime, heat a saute pan, add olive oil. Add garlic and a little red pepper flakes, saute on medium low heat for 1 minute, don’t let the garlic brown. Add the blended tomatoes and salt Simmer for 10 minutes, stirring frequently, until the sauce thickens. Turn it off and add basil.
When buying scallops ask your fishmonger for the large ones. They are easier to grill. Rinse them thoroughly but don’t let them sit in water.
Remove the little muscle. Dry them on a towel, put on a plate, sprinkle with a little oil and season with Celtic sea salt and pepper. I prepare them while the tomatoes are grilling and put them back into the refrigerator.
One of the keys to grilling scallops is to make sure your grill is very hot, very clean and well oiled. I keep a rag in a container with oil to oil my grill. Once you put the scallops onto the grill don’t touch them for 3 minutes. They will make nice grill marks and not get stuck if they are on the grill long enough. If they are sticking leave them for another minute before turning them over.
Enjoy the recipe and make it often this summer.Print
- 1 pound sea scallops
- 3–4 medium tomatoes cut in half
- 3 tablespoons extra virgin olive oil plus more for brushing
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes (a few shakes)
- ¼ cup finely shredded basil leaves
- Preheat the grill.
- Rinse scallops thoroughly but don’t let them sit in water.
- Remove the little muscle (some may not have it). Dry them on a towel, put on a plate, sprinkle with a little oil and season with Celtic sea salt and pepper. Set aside in the refrigerator.
- Brush the tomatoes with olive oil and season with salt and pepper.
- Grill until tender and lightly charred about 2 minutes per side.
- Transfer tomatoes to a blender and puree until smooth.
- Heat 3 tablespoons olive oil in a medium sauté pan
- Add garlic and red pepper flakes, sauté on low heat 2 minutes until garlic is softened.
- Add pureed tomatoes and salt
- Simmer until sauce is thickened 10-15 minutes.
- Season with additional salt and pepper. Turn off the heat.
- Stir in basil.
- Oil the grill.
- Grill the scallops over high heat, turning after 3 minutes or until nice brown grill marks form.
- Grill 1-2 minutes more until browned and just firm.
- Spoon tomato sauce onto plates, top with scallops.
- Garnish with basil leaves and serve.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish, Seafood
- Cuisine: Seasonal, Paleo, Gluten Free, Diary Free