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Scallops with Pea Puree, Olive Oil-Poached Tomatoes and Saba

Scallops with Pea Puree, Olive Oil-Poached Tomatoes and Saba

Scallops with Pea Puree, Olive Oil-Poached Tomatoes and Saba

Serves 4 to 6 

Ingredients

12 large sea scallops

12 olive-oil poached tomatoes, you can substitute oven-roasted tomatoes, recipes below

10 oz package of frozen peas, thawed

1 cup chicken or vegetable stock

Sea salt and freshly ground black pepper

Saba, you can substitute balsamic vinegar or a purchased balsamic vinegar reduction or glaze. 

Method

The olive-oil poached tomatoes can be prepared up to 5 days in advance and refrigerated. Bring to room temperature before serving.

To prepare the pea puree combine the peas and chicken stock in a blender and puree until smooth. Season with sea salt and freshly ground pepper, to taste. Set aside.  

Prepare the scallops according to the master recipe for pan-seared scallops

To serve, place the scallop on top of the olive-oil poached tomato, with some pea puree and a drizzle of Saba.

 

Oven-Roasted Tomatoes

Ingredients

12 plum or similar tomatoes, halved  lengthwise, cored and seeds removed

2 tablespoons balsamic vinegar

4 garlic cloves, minced

Extra-virgin olive oil

Sea salt and freshly ground black pepper

 

Method

Preheat your oven to 450ºF.

Arrange the tomatoes in a single layer on a sheet pan, cut side up.  Drizzle the tomatoes with some olive oil, about 4 tablespoons and the balsamic vinegar.  Add a pinch of salt and pepper, to taste.  Roast the tomatoes until they are concentrated, but still retain their shape, and are starting to caramelize.  This should take about 25 to 30 minutes, but start checking around 15 minutes.  The tomatoes can be served warm or at room temperature.