This recipe is from a David Pasternack's The Young Man & the Sea, a birthday gift from my sister. It was written to be a starter, but I tossed the vinaigrette into the pan of scallops for just a minute and served on top of homemade fettuccine. A delicious dinner and I mean delicious!
Blanch tomatoes in boiling water for about 4 minutes. Remove from water and when cool enough to handle, peel off the skins and gently squeeze out the seeds. Place the tomatoes in a blender with sherry vinegar, olive oil, salt and pepper. Puree briefly, add basil and pulse for a second or two to combine.
Dry the scallops with paper towels and season both sides with salt and pepper. Heat some olive oil in a large, nonstick saute pan over medium high-heat. Place scallops in the pan and top each with a piece of butter. Cook, undisturbed for about 3 minutes before turning them (they should caramelize on each side to a crisp golden brown). Serve the scallops with the Tomato Vinaigrette spooned over.
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