Diver Scallops with Tomato Fondue by Mark J. Porcaro Recipe from BostonChefs.com - recipes from Boston's best chefs and restaurants in Boston

The creative force behind the menu of fine American Cuisine at Top of the Hub is Executive Chef Mark J. Porcaro, one of Boston's most ...

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recipes » Diver Scallops with Tomato Fondue

Diver Scallops with Tomato Fondue

by Chef Mark J. Porcaro

Serves 4

Ingredients

For the scallops

For the tomato fondue

For the lemon butter sauce

For the crumb topping

Directions

For the tomato fondue

Heat the olive oil in a skillet on low heat. Add the garlic and shallots and cook for 3 minutes, stirring constantly.
Deglaze the pan with white wine and cook over low heat for two additional minutes. Add the cleaned and seeded tomatoes, herbs, salt and pepper. Cook over a low flame for approximately 15 minutes until all the liquid has evaporated.
Cool the tomato mixture in a large dish. Cover and refrigerate until needed.

For the scallops

Preheat the oven to 500 degress.
Mix all the crumb topping ingredients together and set aside until needed.
Heat up a sauté pan. Add olive oil to the pan and while the olive oil warms up, season the scallops with the salt and pepper.
Add the scallops and cook for 2 minutes per side until golden brown.
Place 1 1/2 teaspoons of tomato fondue on each scallop; then top with 1 teaspoon herb crumb mix.
Place in the 500 degree oven until the scallops are finished and the topping is heated through.

For the lemon butter sauce