Scallops with Tomato Crust on Rich Shellfish Cream

A relatively simple appetizer to make. The scallops I found were a bit on the small side so it’s important to purchase large scallops. That being said, the flavor from the sun dried tomato really makes this dish. This recipe is adapted from chef Angelo McDonnell’s latest book, ‘Hot Tomatoes’. It’s a beautiful, well presented cookbook that showcases his extraordinary style and passion for innovation!

Serves 4
15ml olive oil
4 king scallops

Tomato Crust:
50g grated Parmesan cheese
50g breadcrumbs
50g sun dried tomatoes, chopped
5g rosemary, chopped
1 egg yoke
20g butter, softened

Shellfish Cream:
50ml tomato juice
20g sun dried tomatoes
50ml cream
30ml white wine
20ml shellfish stock
salt and pepper to taste
rosemary sprigs for garnish

Combine ingredients for the tomato crust. Make shellfish cream by combining all ingredients in a saucepan and season with salt and pepper. Bring to a boil and simmer 10 minutes. Puree in a blender and then strain through a sieve.

Season scallops with salt and pepper. Heat skillet until very hot, add the olive oil and sear scallops for 30 seconds each side. Remove scallops from pan. Spread some of the tomato crust on one side of each scallop. Put the scallops under a hot grill to finish cooking them and brown the crust. Spoon the hot shellfish cream into four bowls and add a scallop to each bowl.

The Culinary Chase’s Note: Visually stunning and mouth watering! Enjoy!