This Fresh Puttanesca Sauce has to be the most incredible sauce ever! This is a traditional Italian sauce, usually simmered for hours, but it can actually be created in 5 minutes. And oh my, what flavors! I served it with Pan Seared Black Cod Fillets and Seared Scallops but it could easily be served on toasted baguette as a small bite or even over freshly cooked pasta! This sauce is truly a treasure.
Tip : Be sure to buy 'dry' scallops, these kind of scallops do not let out any moisture while being seared.
Ingredients
- 6 dry sea scallops (large)
- 1 tbsp unsalted butter
- 6-8 baby plum tomatoes quartered
- 6-8 olives kalamata olives pitted and quartered
- micro greens
- 1 recipe Fresh Puttanesca Sauce
Instructions
- Gather all ingredients before starting recipe.
- Wash and dry sea scallops on a paper towel, season with kosher salt and set aside until ready to sear.
Prepare Garnish
- Slice tomatoes and olives.
- Prepare plates, add a small dollop of puttanesca sauce in three spots equally distanced on long dinner plate.
- Sprinkle tomatoes and olives in and around the puttanesca sauce.
- Sprinkle with micro greens.
Searing Scallops
- Heat a large non stick skillet over high heat for 2-3 minutes, or until the skillet is very hot.
- Add butter and when it starts foaming, place scallops, salted side down, in a clock wise direction so that you will know which scallops were first down and can be turned. Sear scallops for 2-3 minutes or until they become nicely browned.
- Season scallops before turning, then sear for a further 2-3 minutes or until the 2nd side is browned.
Plating
- Place on scallop on top of each dollop of puttanesca sauce and add a few more micro greens.
