Scallops with Sauce Vierge

A herby, garlicky dressing works well with juicy sea-fresh scallops in this tempting teaser by Michael Lemoine
By Michel Lemoine
Scallops with Sauce Vierge
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the sauce

  • 4 shallots, finely diced
  • 2 cloves garlic, crushed
  • 8 tomatoes, on the vine, finely chopped
  • 10 basil
  • 200 ml olive oil

For the scallops

  • 2 tbsp olive oil
  • 12 scallops, roe removed, off the shell
  • 4 lemon wedges
  • salt and black pepper


1. Combine all the sauce ingredients in a bowl and set aside.

2. Heat the olive oil in a frying pan over a moderate heat. Season the scallops with salt and pepper, and fry for 2 minutes on each side until they're tinged golden.

3. Place the scallops on warmed plates and spoon over the sauce. Serve straight away with lemon wedges on the side.

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