Prep 25 mins
Cook 30 mins
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
- 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)
- Shell scallops.
- Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
- Heat oil on low and cook shallot or onion until tender.
- Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
- Cover and simmer mixture for 10 minutes.
- Remove lid and increase heat to high, to reduce the liquid quantity to half.
- Remove sprig of thyme and bay leaf.
- Press the sauce through a sieve into a frying pan.
- Bring the tomato sauce back to a simmer.
- Remove scallops from marinade.
- Place on a paper towel to remove excess marinade.
- Add the zest of a lemon and the scallops to the sauce.
- Gently poach them for 2 minutes, being careful not to allow the sauce to boil.