Skillet Scallops with Blistered Tomatoes, Olives & Basil Oil

Ingredient Spotlight. Our Basil Infused Olive Oil is lush and aromatic, sweet green basil pressed right into the oil — it perfumes the tomatoes as they blister. A finishing drizzle of our Sicilian Lemon White Balsamic Vinegar brings a bright, clean acidity that lifts the sweet scallops.

Ingredients

• 12–15 large sea scallops
• 2 Tbsp Basil Infused Olive Oil, plus more for the pan
• 2 tsp dried basil
• 2 cups cherry tomatoes, halved
• 1 cup capers, drained
• 2 cups green olives, pitted and halved
• Juice of 1 lemon
• 1 Tbsp Sicilian Lemon White Balsamic Vinegar, for finishing
• Salt and freshly ground pepper

Instructions

1. Pat the scallops thoroughly dry with paper towels — this is the secret to a good sear — and season with salt and pepper.
2. Heat the Basil oil in a 12-inch skillet over high heat. Add the scallops and sear undisturbed 3–4 minutes, until a golden crust forms. Flip and cook 2–3 minutes more, then transfer to a plate.
3. Add a little more Basil oil to the empty skillet with the tomatoes, olives, and capers. Cook over medium heat, stirring, about 5 minutes, until the tomatoes slump and turn jammy.
4. Stir in the lemon juice and season to taste, then nestle the scallops back in to warm through.
5. Off the heat, finish with a raw drizzle of Sicilian Lemon white balsamic for a bracing, citrusy lift.

Chef's Notes

• Very small scallops cook fast — cut the sear time so they stay tender.
• Serve over pasta or with crusty bread to catch every drop of the pan sauce.

Make It Yours

• For a garlicky version, swap in our Garlic Infused Olive Oil to cook the tomatoes.

Allergens: contains shellfish.

Come taste our Basil oil at the counter — it's a summer skillet essential.