Grilled Scallops with Tequila Tomato Sauce | Blue Flame Kitchen

Ingredients

• 2 Roma tomatoes, halved lengthwise
• 1 tsp extra-virgin olive oil
• 1/2 tsp chopped fresh thyme
• 1/2 tsp extra-virgin olive oil
• 1/4 cup chopped shallots
• 1/2 cup tequila
• 1 tbsp fresh lime juice
• 1 1/2 tsp chopped fresh basil
• 1 tsp liquid honey
• 1/4 tsp salt
• Pinch cayenne pepper
• 1 lb (0.5 kg) frozen large scallops, thawed and rinsed
• 2 tsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper