Scallops in tomato compote recipe
Here's a recipe to ensure your holiday dinner is a success; it's a feast for both the eyes and the palate. What could be better than a delicious scallop dish for a meal with family or friends?
Ingredients · Servings 6
- - 24 large scallops
- - 500g of tomatoes
- - 1 clove of garlic
- - 1 botte d'aneth
- - 12 sprigs of parsley
- - 6 sprigs of mint
- - 6 tablespoons of olive oil
- 1 tablespoon of coarse grey salt
- - Pepper
Method · 32 min
- Blanch the tomatoes, drain them, peel them, and crush them in a bowl. Peel the garlic, remove the germ, rinse and drain the herbs in a cloth, and chop everything finely.
- Heat 4 tablespoons of olive oil in a sauté pan, add the tomatoes, and stir for a few seconds. Add the chopped herbs and garlic, season with salt and pepper, partially cover, and simmer for 20 minutes.
- Heat 2 tablespoons of olive oil in a non-stick pan with the coarse salt. Brown the scallops for 2 minutes on each side.
- Arrange the scallops on the plates and pour the tomato coulis over them.
