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Huge Sea Scallops with
Charred Tomato Broth
~ Six Servings ~
36 u-10
Sea Scallops
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Season scallops with salt and pepper.
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Preheat grill until very hot.
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Sear scallops on one side only, to mark.
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Set aside
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20
minutes before service, preheat oven to 400. Finish scallops in oven for
5-10 minutes.
Charred Tomato Broth
10 Roma
tomatoes
3 T.
ancho chile puree or mild to hot salsa
3/4 cup
vegetable broth
1 tsp
salt
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Halve
tomatoes and remove core.
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Place
tomatoes on a sheet pan..
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Put
under a broiler until the skin is charred.
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Put all
ingredients in a blender and blend until smooth.
CousCous
1 box
CousCous, prepared
1 red
onion, diced, then spread on sheet pan and broiled until brown.
7-10
sprigs of parsley, chopped until medium to fine.
1/2-3/4
c. extra virgin olive oil.
1/3 cup
freshly squeezed lemon juice
salt to
taste
To Serve
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On a
warm plate, spread a thin pool of charred tomato broth on bottom.
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In the
center of the pool, make a ring of couscous mixture.
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Place
six scallops per plate between the edge of the plate and the couscous, grilled
side up.
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In the
center of the couscous, make a small rose of lettuce leaves.
©Tarbell's
1996
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