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Printable version Printable version with picture
Source : Chef Jean-Marc Bass
Ingredient- 24 medium scallops
- ½ cup of fish stock
- 1 small cucumber
- 4 ripe tomatoes
- 1 medium onion, minced
- Juice from ½ lemon
- 1 cup of butter
- Parsley pieces or leaves
- Salt and pepper, to taste
Directions- Poach the scallops in the fish stock for about 5 minutes. Salt lightly. Remove the scallops and put aside. Put aside the broth.
- Peel, remove the cores with a spoon, and chop the tomatoes. In a pan, place the butter and sear lightly the onion. Add the tomatoes, salt, and pepper to taste.
- Peel the cucumber, remove the center with a spoon, and cut in fine juliennes. Place the tomato fondue in the center of the plate. Cut the scallops in two parts, forming petals, and place on the plate. Cover with sauce and decorate with parsley and cucumber juliennes.
- Retrieve the broth from cooking the scallops and bring to a boil. Reduce by half and remove from heat. Add the butter in small quantities while beating to thicken the sauce. Salt if necessary and add the lemon juice
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