Ingredients
- Scallops 4-8
- Tomatoes 1
- Golden shallot 1 bunch
- Coriander 1 bunch
- Garlic chives 1 bunch
- basil leaves 8
- extra virgin olive oil 80ml
- lemon 1
- lime 1
- butter 30g
- salt & pepper
Today on Backyard and Beyond we prepare a spectacular entrée. Ryan shows us how to cook tender Pan Seared Scallops with a French-inspired Sauce Vierge.
