Scallops with Roasted Tomatoes


Scallops with Roasted Tomatoes

Author: Eden Stone

Here it is, a recipe requested by denizens of the Wine Lovers' Discussion Group, which is equally delicious as it is difficult
to match wine with:

TOMATOES
--6 ripe plum tomatoes, cored and halved
--Olive oil (for drizzling)
--2 tablespoons chopped fresh oregano
--1 tablespoon chopped fresh rosemary
--Salt and freshly ground black pepper to taste

Place the tomatoes, cut sides up, in a baking dish that will
hold them in one layer. Drizzle with olive oil. Sprinkle with
the oregano, rosemary, salt and pepper. Roast them in a 250-degree
oven for two hours. Remove them from the oven and set them aside to cool.

SCALLOPS

--2 tablespoons olive oil
--1 and one-half pounds bay scallops, whole,
or sea scallops, quartered
--1 tablespoon butter
--2-4 cloves garlic, finely chopped
--1 tablespoon freshly squeezed lemon juice
--Salt and freshly ground pepper, to taste

In a heavy skillet, heat one tablespoon of the oil and saute half
the scallops over high heat for several minutes until they are
cooked through. Remove them from the pan. Add the rest of the
oil and saute the remaining scallops.

Remove the scallops from the skillet. Add the butter to the pan
with the roasted tomatoes, garlic, thyme, lemon juice, salt and
pepper. Toss over medium heat for 2 minutes.

Return the scallops to the pan and warm them, tossing them gently.
Serve immediately. (I always serve them over linguini, fetuccini,
spaghetti or a similar pasta. I think they would be much too rich on their own.)

....I served it over orzo.. a stunning success.