2 pounds scallops
Sea salt and pepper to taste
1 tablespoon dijon style mustard
3 large tomatoes diced
1/3 cup pitted olives of choice, nicoise work well, roughly chopped
1 tablespoon capers
1 clove garlic minced
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Pernod
Mixed chopped herbs parsley, thyme, basil and chives
1) Preheat the broiler.
2) Place the scallops on a baking sheet or oven-proof skillet. Season with salt & pepper. Slather the tops of the scallops with the Dijon mustard.
3) Combine the tomatoes, olives, capers, garlic, olive oil, lemon juice, Pernod and salt & pepper in a medium mixing bowl. Drizzle the tomato mixture over the scallops.
4) Bake the scallops under the broiler, rotating the pan halfway through for equal browning, for 10 minutes, or until the scallops is cooked through and the tomatoes are slightly caramelized.
5) Top with the herbs and serve immediately.
