Cook the Book: Sea Scallops alla Caprese | Recipe Finder

Ingredients

• 2 pounds mixed great heirloom tomatoes
• 24 fresh basil leaves
• 3 medium red onions, cut into l-inch-thick slices
• Kosher salt and freshly ground black pepper
• 5 to 6 tablespoons extra-virgin olive oil
• 12 giant diver scallops (about 2 ounces each)
• Maldon salt or other coarse sea salt
• 1 lemon, cut in half