For some reason I have been obsessed with scallops lately. They are so easy to cook and there are many flavour combinations that you can use to make amazing dishes. I'm pretty happy with this recipe as I made it on the fly and it's another step in my journey in creating flavour pairings from scratch.
The key to this dish is to cook the scallops in duck fat. You can find duck fat at your speciality grocer - in Australia Thomas Dux carries it in the meat section. This will serve two people. You need:
- 6 fresh scallops
- 1 tbsp duck fat
- 1 vine ripened tomato, finely diced
- 3 garlic cloves, chopped
- 1/2 cup chicken stock
- handful basil, thinly sliced
Heat a sauce pan on high and add the duck fat. Ensure the pan is searing hot and then add the scallops. Sear the scallops for 2-3 minutes on each side and then remove from the pan and set aside. Add the tomato, garlic, and chicken stock and reduce - about 10 minutes.
Add the scallops back to the pan with the basil and cook for another minute. Serve the scallops with a dollop of the tomato and basil sauce. Enjoy!