Pan Seared Scallops

Ingredients:
For the Scallops

• 8ea Sea Scallops
• Salt and Pepper
• Vegetable oil

For the Tomato Confit:

• 4 ea red and yellow cherry tomatoes blanched skins still on
• ½ bu basil
• 4 cloves garlic
• EVOO as needed
• Salt and Pepper to taste

For the Avocado Crema

• 1ea avocado
• 2 ea limes juiced
• 2tbls olive oil
• 1/8 cup sour cream
• salt and pepper

For the Tomatillo Sauce:

• 4ea tomatillos
• 1 shallots sliced
• 2 cloves garlic sliced
• ½ tbsp coriander seed
• 2 sprigs cilantro
• 1 lime juiced
• Salt and pepper
• ½ cup chicken stock or broth

Directions:
Method for the Avocado:

1. Remove the avocado from the shell and place in your food processor puree until smooth combine the rest of the ingredients.
2. Mix until smooth season with salt and white pepper.
3. Reserve the Avocado puree in an airtight container.

Method for the Tomatillo sauce:

1. Remove the skins form the fruit and rough chop
2. Over low heat sweat the garlic and shallots then add the tomatillos
3. Cook for about 5 minutes than add cilantro, coriander, limejuice and chicken stock.
4. Cook for 5 more minutes
5. Transfer into the blender and puree until smooth.

Method for the tomatoes:

1. In a small sauté pan place the basil and garlic.
2. Neatly arrange the tomatoes in the pan and fill the pan half way with olive oil.
3. Cook in a 350 oven for 10 minutes

Method for the scallops:

1. Heat a sauté pan over medium high heat.
2. When you pan is hot add enough oil to cover the bottom of the pan.
3. Season your scallops with salt and pepper and place them one at a time in the pan cook them until they are golden brown on both sides.