Recipe Database
Seared Scallops in Light Plum-Tomato Sauce
Seared Scallops in Light Plum-Tomato Sauce
Serves: Yield: 4 servings

16 (10 to 20 dry-pack) sea scallops
Olive oil
Kosher salt and freshly ground black pepper
12 plum tomatoes, diced
4 shallots, diced
6 cloves garlic
1 cup white wine
Juice of 2 lemons
1/4 lb. (or 1 stick) butter, cubed
4 oz. fresh pasta, e.g., fettuccine

If the foot on the side of the scallops is there, remove it (it tends to be tough). Season sea scallops with kosher salt and freshly cracked white pepper and toss in a bowl with a little olive oil. In smoking pan, heat 1 tablespoon olive oil, then add to hot oil. Sear scallops, flat side down, until they are a warm brown color. Turn each scallop and finish in a 350-degree oven for 5 minutes. Preparation for Light Plum-Tomato Sauce: In a saucepan add a touch of olive oil, 12 diced plum tomatoes, 3 diced shallots and 4 cloves of garlic; cook until shallots are translucent. Add 1 cup white wine and juice of 2 lemons. Bring to boil, reduce heat and let cook 3 minutes. Remove from heat, pour all ingredients into blender and puree. (This process may need to be done in steps so that the blender doesn't overflow.) Strain pureed ingredients and discard pulp, reserving broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add 1 stick cubed butter and turn blender on high to emulsify and thicken the sauce. Season to taste. In a large pot, bring salted water to boil and cook 4 ounces of fresh pasta al dente; refresh in ice bath and set aside. Toss with 1 tablespoon olive oil until ready to serve. In blender, combine 2 cloves garlic, 1 shallot, 1 bunch each of basil, parsley and watercress, and the juice of 1 lemon. Cover blender and turn on high. Slowly add 1 cup plus 3 tablespoons of extra virgin olive oil until emulsified. Season with salt and lots of fresh cracked black pepper; briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve. Place a sauté pan on high heat until it smokes. In another sauté pan combine 1 teaspoon olive oil, 3 ounces pasta and 4 ounces tomato sauce; check for seasoning and add salt and pepper to taste as needed. Place pasta with sauce in a serving bowl. When scallops are done, arrange on top of pasta. Liberally swizzle pesto over plate and garnish with grated Parmesan cheese and a purple basil sprig.