Break eggs into a bowl and whisk together. Pour bread crumbs into a second bowl. Working with one scallop at a time, dip scallop in eggs and gently toss to coat, then transfer scallop to bread mixture and toss to coat again. Set breaded scallop aside and repeat with remaining scallops.
Heat olive oil in a large skillet over medium-high heat until warm. Add breaded scallops and sear on one side, about three minutes. Flip scallops and continue to sear on other side until golden, about two minutes more. Remove pan from heat and arrange scallops on plate. Top each scallop with 1 teaspoon of Sundried Tomato Tapenade and drizzle entire dish with Green Goddess Dressing (recipes below).
In a sauté pan, add sundried tomatoes plus enough water to cover the tomatoes, and bring to a boil. Remove pan from heat and strain the tomatoes. Combine the tomatoes with garlic, capers, lemon juice, olive oil, and basil. Pour mixture into food processor and roughly chop until a relish consistency is achieved. Season to taste with salt and pepper.
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