8 large dry scallops
12 cherry tomatoes
3 Tbs. Seasons Arbequina Extra Virgin Olive Oil
2 Tbs. Seasons Black Truffle Dark Balsamic
3 Tbs. Basil Pesto
⅛ tsp. Seasons Pepe e Aglio
⅛ tsp. Seasons Premium Roasted Garlic Salt
In a medium sauté pan, heat 1 Tbs. Arbequina Extra Virgin Olive Oil until very hot. Add cherry tomatoes and sauté until they start to blister and brown, approximately 2 minutes. Deglaze pan with 2 Tbs. of Truffle Infused Dark Balsamic, immediately remove from heat and set aside.
In another sauté pan, heat remaining 2 Tbs. Arbequina Extra Virgin Olive Oil over high heat. Add scallops and sear 1½ to 2 minutes each side until golden brown. Remove scallops from pan and arrange on serving dish.
Quickly heat pesto in the pan used to sear scallops, then spoon over and around sea scallops on serving dish. Arrange balsamic glazed cherry tomatoes on dish.
Sprinkle to taste with Roasted Garlic Salt and Pepe e Aglio.