Seared Scallops in Orange Dressing, Yellow Tomato Confit

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Ingredients (4 servings)

16 scallops
4 tbsp. organic olive oil
½ cup orange juice
Fleur de sel
Black pepper to taste, freshly ground
Chives to garnish
Orange zest

Yellow tomato confit:
½ cup sliced red onion
1 pinch of merkén
1 tbsp. sliced garlic
1 ½ lbs. yellow cherry tomatoes cut in half
1 cup extra virgin olive oil
Salt and Black pepper to taste, freshly ground

Scallops:
Put the orange juice and one tablespoon of olive oil in a bowl. Add the scallops and marinate overnight in the fridge.

Tomato confit:
Preheat the oven 275°F / 140°C
Scatter the tomatoes, red onion and garlic in a baking dish. Sprinkle with fleur de sel, merkén and pour the olive oil over the tomatoes mixture.
Bake the tomatoes 40 to 50 minutes, until they soften and blister, and turn slightly golden on the edges. Remove the baking dish from the oven and let it cool for 10 minutes. Set aside.

In a sauté pan, heat the remaining olive oil and sear the scallops for a few seconds on each side, until you get a nice golden color on the surface and pearl color on the inside.

To serve, scoop a spoonful of tomato confit onto each plate, arrange four scallops on top and sprinkle with orange zest and fleur de sel. Garnish with chives and serve immediately.