Lutece's Bay Scallops With Tomato and Chives

Name: Lutece's Bay Scallops With Tomato and Chives
Total time: 15 min
Yield: 4 appetizer or 2 small main-course servings
Ingredients: 3 ripe tomatoes, peeled and seeded; 1 shallot, chopped; 1/2 garlic clove, minced; 1/3 cup heavy cream; 1/4 cup chopped parsley; 20 bay scallops; 3 tablespoons butter, cut into bits; 1/4 cup minced chives; 1 tablespoon fish stock or water, if necessary; 1/2 lemon

Recipe from Eberhard Mueller

Adapted by Mark Bittman

Total Time: 15 minutes
Rating: 4(15)
Comments: Read comments

Featured in: Winter's Vanishing Feast

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Ingredients

Yield:4 appetizer or 2 small main-course servings

3ripe tomatoes, peeled and seeded
1shallot, chopped
½garlic clove, minced
⅓cup heavy cream
¼cup chopped parsley
20bay scallops
3tablespoons butter, cut into bits
¼cup minced chives
1tablespoon fish stock or water, if necessary
½lemon

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees.
Step 2
Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
Step 3
Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
Step 4
Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.