Pan Seared Scallops with Plum and Basil Sauce (Part 2)

Strain ingredients using a mesh strainer over a medium-size bowl. Use a spatula and gently press down on cooked mixture to extract liquid. Add 1/2 the liquid to a blender and on medium high, add half of the cubed butter, one chip at a time, to incorporate. Pour 1/2 the olive oil in a steady stream to the emulsion, then add salt and pepper to taste. Repeat process with second half of the ingredients then combine sauce in a medium saucepan placed on low heat. Add chopped basil to sauce and stir to incorporate. Adjust seasoning if necessary.

Pat scallops dry with a paper towel to remove moisture and sear them in a skillet over medium high heat with one tablespoon olive oil (and 2 tablespoons of butter if desired). Allow scallops to caramelize, about 2-3 minutes, then gently turn over and sear second side for 2 minutes until cooked through.

Pour 1/2 the sauce on warm dinner plates and place scallops on top, 8-9 if medium size scallops are used, 5 if large, deep ocean scallops are used. Garnish with a sprig of basil and a small dusting of lemon zest if desired, and serve at once. Reserve remaining sauce and pass at the table. Makes four 5-ounce servings.

Nutrition information (5 ounces of scallops plus 1/2 cup sauce) - PROTEIN: 21 grams; FAT: 40 grams; CARBOHYDRATE: 22 grams; FIBER: 3 grams; SODIUM: 353 milligrams; CHOLESTEROL: 75 milligrams; CALORIES: 550 calories

For more recipes and information on California peaches, plums and nectarines, visit www.eatcaliforniafruit.com.

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