Diver Scallops with Tomato Fondue

By: Chef Mark J. Porcaro

Details

Servings: 4

Ingredients

For the scallops
  • 8 scallops
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 4 teaspoons flat leaf Italian parsley leaves, chopped
For the tomato fondue
  • 3 1/2 pounds Roma tomatoes, skinned, seeded and chopped
  • 3 ounces olive oil
  • 5 teaspoons garlic, minced
  • 3 ounces shallots, minced
  • 1/2 cup Chablis wine
  • 1 teaspoon lemon zest
  • 1/2 cup capers, rinsed and chopped
  • 5 teaspoons flat leaf Italian parsley, finely chopped
  • 5 teaspons fresh basil, chiffonade
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
For the lemon butter sauce
  • 2 pounds unsalted butter
  • 1 tablespoon kosher salt
  • 3 ounces freshly squeezed lemon juice
For the crumb topping
  • 1 cup Japanese bread crumbs
  • 1 tablespoon flat leaf Italian parsley, finely chopped
  • 1/3 cup olive oil
  • 5 teaspoons parmesan cheese, finely grated
 

Directions

For the tomato fondue
  1. Heat the olive oil in a skillet on low heat. Add the garlic and shallots and cook for 3 minutes, stirring constantly.
  2. Deglaze the pan with white wine and cook over low heat for two additional minutes. Add the cleaned and seeded tomatoes, herbs, salt and pepper. Cook over a low flame for approximately 15 minutes until all the liquid has evaporated.
  3. Cool the tomato mixture in a large dish. Cover and refrigerate until needed.
For the scallops
  1. Preheat the oven to 500 degress.
  2. Mix all the crumb topping ingredients together and set aside until needed.
  3. Heat up a sauté pan. Add olive oil to the pan and while the olive oil warms up, season the scallops with the salt and pepper.
  4. Add the scallops and cook for 2 minutes per side until golden brown.
  5. Place 1 1/2 teaspoons of tomato fondue on each scallop; then top with 1 teaspoon herb crumb mix.
  6. Place in the 500 degree oven until the scallops are finished and the topping is heated through.
For the lemon butter sauce
  1. Slowly melt the butter over low heat; do not let it simmer. Whisk in the lemon juice and salt.
  2. Keep warm until ready to serve.
To serve
  1. Serve two scallops per plate and ladle with 3 tablespoons lemon butter over the scallops.
  2. Sprinkle chopped parsley on scallops and serve immediately.
 

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