Diver Scallops in Puff Pastry with Yellow Tomatoes, Capers, & Basil

Ingredients:
4 large scallops, patted dry
2 2 ½ x 2 ½ “ square of puff pastry
2 medium size yellow tomatoes, peeled and seeds removed
1 T capers
1 T fresh basil
¼ cup white wine
salt and freh ground white pepper
2 T butter, cold
2 shallots, chopped fine

Bake puff pastry ahead of time. Heat oil. Salt and pepper scallops. Sear scallops. Remove from oil and sear yellow tomato. Add ½ shallots and cook down.
In another saucepan, heat white wine and shallots. Salt and pepper to taste. Reduce. Add cubes of cold butter, capers, and basil. Split puff pastry in half. Fill bottom of puff pastry with yellow tomato, the scallops, then cover with basil caper butter and top with other half of puff pastry.

Prepared for "The Chef's Table" on Your Day by Chef Bob Waggoner of the Charleston Grill, Charleston, SC.