Baked Scallops with A Sauce Vierge

Name: Baked Scallops with A Sauce Vierge
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: French
Ingredients: 1 Tomato; 5 Shallots Finely Chopped; 2 cloves garlic- peeled and finely chopped; 150 ml olive oil; 15g washed baby capers; ½ tsp Chives. chopped; ½ tsp tarragon. chopped; ½ tsp basil leaves. finely sliced; 20g Olives. green. pitted chopped & diced; lemon juice; zest of lemon; Course sea salt; fresh black pepper; 3 Plum Tomatoes; 3 Scallops. shelled. cleaned and dried; 1 cloves garlic- peeled and finely chopped; 2g thyme leaves; 4g lemon zest; 2g sea salt; 8 turns milled black pepper; 20 ml lemon juice; 20 ml olive oil

Over a year ago 1,905 views

Cook: 10 mins

Serves: 2

French Starter

Ingredients

1 Tomato
5 Shallots Finely Chopped
2 cloves garlic- peeled and finely chopped
150 ml olive oil
15g washed baby capers
½ tsp Chives. chopped
½ tsp tarragon. chopped
½ tsp basil leaves. finely sliced
20g Olives. green. pitted chopped & diced
lemon juice
zest of lemon
Course sea salt
fresh black pepper
3 Plum Tomatoes
3 Scallops. shelled. cleaned and dried
1 cloves garlic- peeled and finely chopped
2g thyme leaves
4g lemon zest
2g sea salt
8 turns milled black pepper
20 ml lemon juice
20 ml olive oil

Accompaniment

Description

Michelin star chef Tom Aikens makes baked scallops with a sauce vierge

Method

1
Tomatoes:
Place a pan of water on the stove to boil.&#8232,Take the tomatoes and with a knife remove the eye of the tomato and make a small score at the base.&#8232,Once the water is boiling add the tomatoes and blanch for about 10-15 seconds depending on the ripeness of the tomatoes .&#8232,The skin should come away when they are ready, so then remove from the water with a spider into iced water. Leave for 2 minutes and take out of the water.&#8232,With a paring knife, carefully peel the skin oð the tomato, and cut into four quarters. Cut between the flesh of the tomato, the seeds and body so you end up with just the flesh. Remove all the seeds from the flesh (you can place into a bowl of cold water to rinse all the seeds out), then dice the tomato into _ cm square and place into a bowl.

Sauce Viege:
Place the olive oil into a pan on a medium to low heat. Immmediately add the shallots, garlic, thyme, salt, pepper, sugar and cook for 10 mins so they have a li"le bite—make sure they don’t go so$. Add the tomato and diced olive.&#8232,Cook for another 5 minutes. Remove from heat and leave for 5 minutes before adding all the herbs, lemon juice and zest, and capers.
Season to taste and then this is ready for use

Scallops:
Place a little of the sauce into each scallop shell. Pop the scallop on top.&#8232,Add a little olive oil, thyme, garlic, lemon zest, juice salt and pepper and cook these whole in the oven for 5-8 mins at 170c.&#8232,Once cooked, add a few basil cress leaves and serve.