Jumbo Sea Scallops with Green Goddess Dressing and Sundried Tomato Tapenade Recipe by Georges on Fif

Ingredients

• Recipemainingredient object (138)
• 2 eggs
• 1 egg yolk
• 1/2 C. sundried tomatoes
• 1 C. Panko bread crumbs
• 2 tsp. lemon juice
• 1 1/2 tsp. garlic, minced
• 1 1/2 tsp. capers
• 8 dry day boat scallops, u10 size (jumbo)
• 1 anchovy
• 1 1/2 tsp. lemon juice
• 2 Tbsp. olive oil
• 2 tsp. parsley
• 2 Tbsp. extra virgin olive oil
• 4 tsp. chives, chopped
• 1 1/2 tsp. basil, cut into thin strips of chiffonade
• 1 tsp. tarragon, chopped
• 1/4 C. watercress
• 2 2/3 Tbsp. cider vinegar (2 tablespoons + 2 teaspoons)
• 1/3 tsp. salt
• 1/3 C. canola oil
• 1/3 C. olive oil