Pan Seared Scallops with Plum and Basil Sauce (Part 1)

News Canada

(NC)-Made with delicious antioxidant-rich California plums, this recipe is a wonderful addition to your healthful summertime menus. Antioxidants are critical to maintaining healthy skin and counteracting the damaging effects of the sun’s ultraviolet rays. Your friends and family will enjoy the benefits of this delicious recipe long after the scallops are gone.

• Olive oil

• 12 fresh California plums, pitted and diced
• 3 shallots, minced
• 6 cloves garlic, minced
• 1 cup white wine
• juice of 2 lemons
• 1/4 pound butter, cut into small pieces
• 1/2 bunch of basil, chopped medium fine
• 1 cup extra virgin olive oil
• 1 tablespoon kosher salt
• Freshly ground black pepper
• 1-1/4 pounds of sea scallops
• Sprig of fresh basil, if desired for garnish

In a medium saucepan add a touch of olive oil, and the plums, shallots and garlic, and cook until shallots are translucent. Add white wine and lemon juice. Let cook for three minutes.

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