Scallops with Tomato Confit and Parmesan Crisps
Scallops with Tomato Confit and Parmesan Crisps
Serves: 2
In This Recipe
- 🫒 Oleavia Basil Fused EVOOÂ
Ingredients
| Ingredient | Amount |
|---|---|
| Oleavia Basil Fused Extra Virgin Olive Oil | 3 tbsp |
| Large scallops | 8 |
| Cherry tomatoes, halved | 1 cup |
| Garlic clove, thinly sliced | 1 |
| Fresh basil leaves (optional) | For garnish |
| Grated Parmesan cheese | 1/2 cup |
| Salt & freshly ground black pepper | To taste |
Instructions
- Prepare the Scallops: Pat scallops dry with a paper towel and season with salt and pepper.
- Tomato Confit: In a saucepan, heat 1.5 tablespoons of basil olive oil over low heat. Add cherry tomatoes and garlic slices.
- Let tomatoes cook gently until softened, about 10–15 minutes. Set aside.
- Parmesan Crisps: Preheat oven to 375°F (190°C). Place small mounds of grated Parmesan on a parchment-lined baking sheet and flatten slightly.
- Bake for 5–6 minutes until golden and crispy. Make sure it doesn’t melt. Let cool.
- Sear the Scallops: Heat remaining basil olive oil in a skillet over medium–high heat. Sear scallops for 2 minutes on each side until golden brown.
- Serve: Plate the scallops with the tomato confit and garnish with Parmesan crisps and fresh basil leaves.
