KEY POINTS:
Serves 4
4 large vine-ripened tomatoes
Salt and freshly ground black pepper
Zest and juice of one lemon
2 Tbs extra virgin olive oil
2 tsp sherry vinegar
1/2 tsp caster sugar
2 tsp butter
2 tsp olive oil
24 scallops
Fresh oregano
1 Preheat oven to 200C. Grease or line an oven tray with baking paper. Slice the tomatoes, lay on the tray, season and put in the oven for 5 minutes, keep warm.
2 Combine the lemon zest and juice, oil, vinegar, sugar and seasoning.
3 Have a pan nice and hot, add the butter and 2 tsp oil then sear the scallops. Leave for 1 minute before turning and cooking for another minute.
4 Arrange the tomatoes on plates, spoon over the dressing then top with the scallops and scatter over some fresh oregano.