INGREDIENTS
1 3/4 lb. sea scallops, tough bits removed
Salt and pepper
6 TBSP. Sun-Dried Tomato Butter
3 TBSP. bread crumbs
Sun-Dried Tomato Butter
4 sun-dried tomatoes (8 halves; not packed in oil)
1/2 packed cup fresh basil leaves
8 TBSP. unsalted butter, softened
1 small garlic clove, minced to a paste
Salt
For Scallops
1 3/4 lbs. sea scallops
Salt and pepper
6 TBSP. Sun-Dried Tomato Butter
3 TBSP. breadcrumbs
DIRECTIONS
Cover tomatoes with very hot water; let them sit for 20 minutes to reconstitute.
Drain, blot dry and chop.
Bring a pot of salted water to a boil.
Blanch the basil, leaves for 30 seconds.
Drain, then shock the basil in a bowl of ice water.
Drain, squeeze basil dry with a clean kitchen towel.
Give basil a rough chop.
Combine tomatoes, basil, butter and garlic in a food processor.
Process until tomatoes are almost pureed and butter is fluffy.
Season with salt and pepper.
Pack into a small bowl. Let flavors develop for an hour, then cover with plastic wrap and chill until firm.
Heat oven to 450-degrees with rack in the upper third of the oven.
Season scallops with salt and pepper.
Smear 2 TBSP. of the butter in the bottom of a 1- 1/2 quart dish.
Set scallops in the dish in a single layer and spread the rest of the butter over the top of the scallops.
Sprinkle with bread crumbs.
Bake until bubbling, about 10 minutes.
Serves 4.
