Agriculture Reference
In-Depth Information
arated. Taste and add more salt, if desired. Divide evenly among four to six chilled soup
bowls and garnish with 1 to 2 tablespoons of the diced fennel mixture. Serve.
Seared Scallops with Tomato Butter
This tomato butter is so insanely good that you could spoon it over wet cardboard
and be happy. But when it is paired with sweet, crusty seared scallops, the combin-
ation is truly wonderful.
6 SERVINGS
Quarter each tomato lengthwise and combine in a bowl with the tarragon. Melt the butter
in a small saucepan over medium heat. Add the shallots and cook until they soften and
become fragrant, 2 to 3 minutes. Remove the butter from the heat and let cool for 2 to 3
minutes.
Prepare the scallops by removing the small, tough "foot" muscle that is attached to one
side. Rinse the scallops and pat dry with paper towels.
When the butter is cool (it should be hot enough to soften the tomatoes slightly, but not
so hot as to cook them through), pour it over the tomatoes and stir gently to combine. Be
careful not to smash the tomatoes. Season with salt to taste (about 1 teaspoon). If the to-
matoes lack acidity, add a few drops of red wine vinegar. Set the sauce aside while you
cook the scallops.
