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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I have been using this recipe for years. With the option to switch the herbs it is easy to add to a menu as an appetizer or a main dish. Stacey Ingredients:
8 scallops |
1 lemon, zest of |
1 dash safflower oil |
1 shallots or 1 onion, finely chopped |
1 lb very ripe tomatoes, quartered or 1 (14 ounce) can whole tomatoes, drained |
salt and pepper |
1 sprig fresh thyme or 1 teaspoon dried thyme |
1 bay leaf |
1 clove garlic |
1 sprig fresh parsley or 1 sprig fresh chervil or 1 sprig fresh tarragon (or a pinch of each dried) |
Directions:
1. Shell scallops.
2. Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
3. Heat oil on low and cook shallot or onion until tender.
4. Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
5. Cover and simmer mixture for 10 minutes.
6. Remove lid and increase heat to high, to reduce the liquid quantity to half.
7. Remove sprig of thyme and bay leaf.
8. Press the sauce through a sieve into a frying pan.
9. Bring the tomato sauce back to a simmer.
10. Remove scallops from marinade.
11. Place on a paper towel to remove excess marinade.
12. Add the zest of a lemon and the scallops to the sauce.
13. Gently poach them for 2 minutes, being careful not to allow the sauce to boil.
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