Vieiras com crosta de porcini

Ingredientes

• 6 Ripe, Plum Tomatoes
• 1 Clove Garlic, Peeled And Minced
• 1 Tablespoons Olive Oil
• Salt & Pepper
• 1/2 Teaspoon Chopped, Fresh Thyme
• 12 Large Sea Scallops
• 2 Tablespoons Dried Porcini Powder (See Note Below)
• 4 Tablespoons Unsalted Butter
• Salt & Pepper To Taste

Modo de preparo

1. 1

   Cut the tomatoes in half, cutting away the...: Cut the tomatoes in half, cutting away the core end, then carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp.

2. 2

   Cut the tomatoes into a small dice (1/2...: Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl.

3. 3

   Add the garlic, olive oil and thyme, and...: Add the garlic, olive oil and thyme, and then season with salt and pepper.

4. 4

   Mix well and set aside.

5. 5

   Lightly pat the scallops dry, and sprinkle on...: Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides.

6. 6

   Heat the butter in a heavy frying pan...: Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown.

7. 7

   Add the scallops, and cook on medium high...: Add the scallops, and cook on medium high heat for about 3 minutes on each side. (The scallops should have a light, crisp outer crust, but remain tender inside.)

8. 8

   Once they have all been cooked, place three...: Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.