Scallops Baked With A Julienne of Vegetables
| 1-1/2 | cups tomato pulp | 2 | tablespoons minced parsley |
| 1 | tablespoon minced basil | 1 | clove garlic, minced |
| 2-1/2 | tablespoons unsalted butter, divided | 1 | pound bay scallops |
| 1/4 | cup EACH julienned celery, carrots, turnips, leeks (white part only) | | |
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Preheat oven to 450 degrees. Put the tomato pulp in a bowl with the parsley, basil & garlic. Melt 2 Tbs. butter in a saucepan. Add julienned vegetables (each should be 2 inches and very thin). Season with salt & pepper, then cover with a ball of wax paper. Over low heat sweat the vegetables for 5 mins. While they are sweating, rinse the scallops & pat them dry. Arrange 1/2 the vegetables on the bottom of 4 ramekin dishes. Cover the vegetables with 1/2 the tomato mixture, then top with 1/2 the scallops. Season to taste; cover with remaining vegetables & tomato mixture. Place ramekins on a baking sheet; bake 5 mins. This is ready when the liquid is bubbling & the scallops, if you can see them, have become opaque. Carefully pour the liquid out of each ramekin, then replace it on the baking sheet. Top each with 1/4 of the remaining butter. Return to the oven; bake 5 mins. Transfer onto serving plates, fluff with a fork.
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