Scallops with Tomato and Basil

This vibrant appetizer feels decadent, but scores healthy marks with earthy tomatoes, fresh basil, and pungent garlic. Perfect for summer and fall menus.
Scallops_with_Tomatoes_and_Basil

Ingredients:

1 cup Markon First Crop Tomatoes, finely chopped
1/4 cup Markon First Crop Basil, chopped
3 cloves Ready-Set-Serve Peeled Garlic, roasted and minced
Salt and freshly cracked black pepper, to taste
8 large dry sea scallops
2 Tbsp. garlic oil
Microgreens to garnish

Instructions:

Mix together chopped tomatoes and garlic; season with salt and pepper; set aside.
Heat one tablespoon oil in a saute pan or large skillet. Season scallops with salt and pepper. Sear all scallops until a golden crust forms on one side (approximately one and a half minutes). Flip; continue cooking for another minute; remove and let rest.
Arrange two scallops per plate. Top each with dollop of tomato-garlic mixture, then chopped basil. Drizzle with drops of remaining garlic oil and microgreens.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.