½

cup

extra virgin olive oil

2

Tbs

lemon juice

1

Tbs

basil; chopped

1

Tbs

tarragon; chopped

1

Tbs

chives

1

Tbs

parsley

1

small

tomato; diced

1

large

red capsicum; peeled, seeded and diced

1

small

yellow pepper, peeled seeded and diced

1

pinch

salt; to taste

1

pinch

freshly ground black pepper; to taste

1

shallot; chopped

2

cups

white wine

1

bay leaf

1

sprig

thyme

6

scallops

scallop shells

1

In a small bowl, mix together olive oil and lemon juice. Add basil, tarragon, chives, parsley, tomato, red pepper, yellow pepper, and mix thoroughly. Season to taste and set sauce aside.

2

In a small saucepan add shallot, wine, bay leaf, thyme and season with pepper to taste.

3

Bring mixture to a boil, add scallops and cook for 1 minute. Remove scallops from cooking liquid and place 3 in each shell, top with sauce and serve immediately.