Seared Scallops with a Warm Lemon Juice and Olive Oil Dressing

An exquisite starter from the Coq d'Argent Restaurant: plump scallops, roasted tomatoes and diced Mediterranean vegetables with a lemony dressing
Seared Scallops with a Warm Lemon Juice and Olive Oil Dressing
  • Rating:
  • Serves: 1
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 plum tomatoes
  • 1 clove garlic
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp brown sugar
  • dashes of balsamic vinegar
  • extra virgin olive oil
  • 1 courgette, diced
  • 1 aubergine
  • 1 red pepper, deseeded and diced
  • tbsp superfine capers
  • 12 Niçoise olives, pitted
  • 4 basil
  • 2 tbsp chives, chopped
  • 12 scallops
  • squeeze of lemon juice
  • salt, and freshly ground black pepper

Tips and Suggestions

It is easiest to pre-order scallops from your local fishmonger and ask him to prepare them for you.


1. Preheat the oven to 110°C/gas ¼.

2. Place the tomatoes cut side up on a cooling rack set over a baking dish. Season generously with salt and pepper, and sprinkle with the thyme, rosemary, sugar and a touch of balsamic vinegar. Roast for 30 minutes then remove from the oven and leave to cool.

3. Heat 4-5 tablespoons of olive oil in a frying pan over medium heat. Add the diced vegetables and gently fry for about 5 minutes until softened. Season well with salt and pepper. Tip them into a conical sieve set over a bowl to catch the juices for the dressing.

4. When ready to serve, put the vegetables back in the pan and reheat gently. Add the capers, olives, basil and chives. Keep warm on a low heat.

5. Add a squeeze of lemon to the vegetable juices, adding more if required.

6. Brush the scallops with oil and season with salt and pepper. Heat a large heavy-based frying pan over high heat. Add the scallops and sear for 1½ minutes on each side.

7. To serve, place the vegetables on the middle of the plate with the scallops on top. Arrange the tomatoes round the edge and drizzle with the dressing.

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