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Pan Fried Scotch Sea Scallops, Roasted Vine Tomatoes
Serves 2

Ingredients:
8 Fresh Scotch Sea Scallops (ask your Fishmonger to remove from shell and remove roe)
16 Cherry Tomatoes on the Vine (cut vine into 8 pairs)
100ml Extra Virgin Olive Oil
6 Cloves of Garlic (Whole & Peeled)
25g Unsalted Butter
1 Lemon
Maldon Sea Salt & Black Pepper

Method:
Pour the oil in a small saucepan with the 6 Garlic Cloves and slowly cook on a very gentle heat for about 20 minutes (do not 'deep fry' by letting the oil boil).

Remove from the heat, add the tomatoes to the oil and leave to sit for about 30 minutes.

When the tomatoes have softened, remove from the oil, season them with salt & pepper and keep them warm in the oven on 50 degrees (if the tomatoes have not softened you can cook on the heat for a short time to raise the temperature of the oil).

Dry the scallops with kitchen towel. Season the scallops with salt & pepper. Heat a frying pan on a high heat (the thicker the bottom, the better) and add 2 tablespoons of the tomato & garlic infused oil.

Add the scallops flat side down and fry for one minute by which time they should be starting to turn golden brown (do not move scallops around in the pan).

Turn the scallops over and add the butter. Cook for another minute. Cut the lemon in half and squeeze the lemon juice into the pan. Remove from heat and season lightly.

To plate:
Take your plates, pre-warmed in the oven, and arrange 4 scallops in a diamond formation per plate and place a pair of tomatoes next to each one.
Dress the dish with a couple of tablespoons of the natural 'glaze' from the frying pan.
Serve.

Tip:
Keep the tomato & garlic infused oil for future cooking or dressing of salads.