Sautéed Scallops with Herb Tomato Vinaigrette

The Vinaigrette:

• 1 Large tomato peeled, seeded and diced
• 1/4 tsp salt
• Crushed whole black pepper corn
• 1 TBSP Red wine vinegar
• 3 TBSP Virgin olive oil
• 8 Basil leaves cut thin

In a bowl place salt, pepper, add vinegar to dissolve, then add oil and diced tomato and basil. Reserve.

• 12 Large dry scallops

Preheat a teflon frying pan, place scallops, cook about 30 seconds. Turn over and cook 30 to 45 seconds, do not overcook. Lightly sprinkle with salt.

Pour vinaigrette in luke warm plate, place scallops in center of the plate and serve immediately.

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