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Seared scallops with Sauce Vierge


  • To make the sauce, put the oil, fennel and garlic in a heavy-bottomed pot and warm gently.
  • Place the tomatoes, basil and seasonings in a bowl.
  • Then pour the oil over the tomatoes and gently mix. Taste for seasoning and set aside. 
  • Briefly sear the scallops on a lightly oiled ridged grill (or BBQ). 
  • To serve, spoon the sauce on individual plates and top with the scallops.


  • 150 ml olive oil
  • ¼ fennel bulb, very finely sliced
  • 1 large garlic clove, finely sliced
  • 1 punnet cherry tomatoes, quartered
  • 12 basil leaves, shredded
  • sea salt & freshly ground pepper
  • 12 scallops, cleaned
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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