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.
1 Tbsp Sicilian Lemon White Balsamic Vinegar, for finishing
Salt and freshly ground pepper
Instructions
Pat the scallops thoroughly dry with paper towels — this is the secret to a good sear — and season with salt and pepper.
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.
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.
Stir in the lemon juice and season to taste, then nestle the scallops back in to warm through.
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.
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