Scallops with mild garlic sauce

Sprinkle the scallops in the sieve and drain. Discourage thawed shellfish with kitchen paper. Slice tomatoes, cut in four, remove seeds (keep them!) And cut flesh into thin strips. In frying pan with non-stick coating, heat olive oil and scallops over a high heat for 5-6 minutes until lightly browned and just cooked until halfway. Sprinkle in the bowl and sprinkle half of lime juice over it. Stir in the tomato and season with salt and pepper. Slightly fry garlic slices in the remaining cooking fat (they should not turn brown). Garlic with oil from pan in high bowl shovel. Add breadcrumbs, leftover lime juice, tomato seeds and 150 ml of water and whisk together with hand blender. Mix spoon for spoonful of truffle oil, until smooth sauce is formed. Season with salt and chili pepper.

Mix cocktail in glasses and spread garlic sauce over it. Stir the chili pepper over it for garnishing.