Pan Seared Scallops with Tomato-Radish Salsa

By David Harbilas

Salsas are little more than a mixture of diced vegetables dressed with olive oil and either vinegar or citrus juice, which makes the use of fresh vegetables all the more important.

Here, the sweetness of ripe tomatoes is contrasted with peppery radishes that are mellowed slightly by being marinated in lemon juice.

Chopped parsley lends another floral quality, while a good extra virgin olive oil adds fruit.

Serves 4

• About 1 pound sea scallops, dry
• 3 medium, vine-ripe tomatoes
• 4 small red globe radishes
• 1 tablespoon chopped shallot
• Juice of ½ lemon
• 3 tablespoons chopped flat leaf pasley
• 1 tablespoon champagne vinegar Read the rest of this entry »