Place the scallops in a large sauté pan. Cover the scallops by about 1 inch of lightly salted water. Bring the water to a simmer and simmer the scallops for two minutes or until they are 50% cooked. Strain and cool completely.
To prepare marinade:
Combine all of the marinade ingredients except the basil and parsley. Mix the marinade and scallops together, adjust salt and pepper and refrigerate for 4 – 12 hours. Fold in the basil and parsley just before serving. Serve in a chilled bowl with lemon.
This recipe is from Chatham Bars Inn at 297 Shore Road in Chatham. This recipe appeared in the 2014 Winter issue of Cape Cod HOME.