Take note of this delicious recipe from our ambassador Nicole @beachgirlgrills

Enhance your culinary talent with Nativo Spices.

Ingredients:

• Spice The Sea (Nativo Spices)

• Rosemary Salt (Nativo Spices)  & pepper

• 1 lbs sea scallops, side muscle removed

• 1 tbsp olive oil

• 1 shallot finely diced

• 2 garlic cloves minced

• 1/4 tsp crushed red pepper flakes

• 2/3 cup dry white wine

• 1 1/4 cups tomatoes, diced seeds removed

• 1 tsp lemon zest

• 1/3 cup basil, chiffonade

• 2 tbsp unsalted butter, cold

• Pinch of dried thyme

Method:

• Heat cast iron skillet on medium high heat. Add olive oil.

• Thoroughly pat scallops dry and lightly season with salt, pepper, and thyme.

• Place scallops in the pan, careful not to crowd. Allow them to sear 1 1/2 minutes before flipping and allowing them to sear about the same on the other side.

• You will see a golden crust begin to form on the side while the middle remains white and opaque.

• They should also feel slightly firm to the touch but still sprig back.

• Remove to a plate.

• Add shallots, garlic, and crushed red pepper.

• Season with a pinch of salt and sauté 2-3 minutes.

• Add wine and allow to come to a simmer.

• Add tomatoes and continue to cook until wine is reduced by half.

• Take off heat and 1 tbsp at a time stir in the butter.

• Stir in the basil and lemon zest.

• Add the scallops back to the pan along with any drippings.

¡ENJOY IT!