CAPESANTE ALLA LIVORNESE

Ingredients	Quantity
Fresh jumbo sea scallops	2 1/2 lbs.
Extra virgin olive oil	2 oz.
Minced garlic cloves	1/2 oz.
Non-pareil capers	1 oz.
Italian Gaeta olives, pitted	5 oz.
Fresh chopped Italian parsley	1/2 oz.
Fresh chiffonade basil	1/2 oz.
Carmelina Brands® Cherry Tomatoes	1 qt.
White Wine, for deglazing	2 oz.
Red chili pepper	1/4 tsp.
Lemon pepper	1/4 tsp.
Kosher salt	1/2 tsp.
Garlic herbs, for scallops	1 Tbsp.

Method & Formula

First, marinate the scallops with some oil, lemon pepper, and garlic herbs. Refrigerate for one hour. In a large sauce pan, coat the bottom with oil over high heat, sear the scallops on both sides and set aside. Lower the heat to medium. Add garlic, black olives, and capers, and cook for about 5 minutes. Deglaze with white wine and let wine evaporate for one minute. Add cherry tomatoes, seasonings, fresh herbs, bring to a boil. Reduce the sauce for 10 minutes. Put the scallops back in the pan, and finish cooking the scallops with sauce for five more minutes, or until they are done. Check the seasoning and serve. Enjoy!

Yield	Acceptable Pairings
5 servings	Chilled Italian Pinot Grigio