Bloody Mary Scallops

Recipe from The American Club.

Ingredients:

For the Scallops:

8 U-10 Dry packed Scallops, side muscle removed
Kosher salt  and black pepper to taste
Vegetable oil

For the Cocktail Sauce:

1 14 oz can San Marzano Tomatoes with juice
2 Tbsp lemon juice
2 Tbsp vodka
1 Tbsp Worcestershire Sauce
1 Tbsp prepared horseradish
1 Tbsp Tabasco
Black pepper, celery salt to taste

For the Garnish:

¼ cup small diced celery
¼ cup small diced green olive
¼ cup small diced dill pickle
¼ cup small diced summer sausage
¼ cup small diced pepper jack cheese
Celery Leaves

Directions:

For the Scallops:

Heat a pan with a small amount of vegetable oil.  Season the scallops with the salt and pepper.  Sear scallops for 2-3 minutes on each side.

For the Cocktail Sauce:

Add the whole tomatoes and their juice to a food processor work bowl and process to a smooth sauce consistency, about 10 seconds.

Pour into a large bowl and add the lemon juice, vodka, Worcestershire sauce, horseradish, Tabasco, salt, and pepper. Taste the sauce for seasoning and add more of whatever you like, if desired. Chill in the refrigerator for at least 2 hours to let the flavors develop.

For the Garnish:

Combine all ingredients except for the celery leaves in a small bowl.

To assemble:

Place the garnish in the center of the plate and celery leaves on top.  Place a few dollops of cocktail sauce on the plate and then place the scallops on the plate.