Les Noix De St Jacque Provencale (Sea Scallops With Tomatoes)

"This recipe is out of the Le Cordon Bleu's current textbook. Fine dining from the ultimate school of French Cuisine."
 
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Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Remove the side muscle from the scallops. Pat dry and season them on both sides.
  • Heat the olive oil in a cast iron skillet to high heat.
  • When hot, sear the scallops. Once nicely colored, turn over and sear the opposite side.
  • Transfer to a wire rack, cover and keep warm.
  • Reduce the heat to low and to the remaining oil, add the shallots. Sweat the shallots until they begin to soften.
  • Season lightly then add the garlic and sweat until the garlic begins to soften.
  • Add the tomato paste and stir constantly for 2 minutes. Add the tomatoes and cook until all of the juice has evaporated.
  • Remove the pan from the stove. Stir in the chopped parsley and season to taste.
  • On each plate, spoon the tomato sauce first then add five scallops in the center. Garnish with two sprigs of parsley and serve.

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