3 Ea. Scallops
2 Ea. Tomatoes, peeled and seeded
½ Ea. Shallots, finely chopped
1-2 Ea. Garlic cloves, minced
1-2 Fl. Oz. Olive oil
1 Ea. Lemon, supreme or segment
As needed Fresh parsley, fine chop
TT Salt and pepper
Remove the lemon peel all around, leaving just the meat of the fruit. Then we want to cut just next to the white membrane to remove each section. Make sure there is no white left on the supreme before serving.
Once peel and seeded we can rough chop the tomatoes. In a pan with a little olive oil, over medium heat, sweat the shallots then the garlic and tomatoes. We want to cook down the tomatoes till they turn into a puree. The pan may dry out to much so just add enough water to keep it moist and to prevent burning. If you don’t have fully ripened tomatoes add 1 spoon full of tomato puree/paste, this will give the coulis the red color and flavoring. Once the coulis has reached a puree like consistency, season and set aside and keep warm
In a pan over medium heat with olive oil and butter mixture, sauté the scallops for approximately 4 minutes, so roughly 2 minutes per side.
To Serve Place about 4-6 ounces of tomato coulis in the middle of the plate and sprinkle rather liberally with parsley. Place the scallops atop of the coulis in a triangle pattern and place some watercress in the middle. Lastly place 4 supreme in the corners of the plate, assuming a square plate is being used.