Great Bear Scallops with Lardo, Tomatoes and Basil

Makes 16 pieces

An easily made, tasty appetizer.

2/3 cup (160 mL/100 g) peeled, seeded and finely diced tomatoes
1 Tbsp (15 mL/2.5 g) basil leaves, thinly sliced
sea salt
neutral flavoured vegetable oil
16 Great Bear Scallops, shucked and cleaned
12 very thin (1 g) slices of lardo cut into 1/2-inch squares
balsamic reduction

Combine the tomatoes and basil. Season with salt.

Heat the vegetable oil over medium high heat in a nonstick pan. Season the scallops with salt and place in the pan. Cook until golden and crusted on the bottom. Turn over and place a square of lardo on top of each scallop. Plate and top with the tomato basil mixture and garnish with a few drops of balsamic reduction.

Recipe courtesy of Karen Barnaby

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