Jean Jacques's Warm Bay Scallops with Fresh Tomato Extra Virgin Olive Oil Vinaigrette

From Yankee Magazine

Fish and Seafood Recipes

Jean Jacques Paimblanc is the executive chef for Legal Sea Foods, the renowned Boston fish restaurants. He notes that the scallops' beautiful shells are part of this dish's appeal.

• scallops (approximately 12 per person for a main course or 6 for an appetizer)

Steam scallops in their shells with 1/2 cup water in a covered saucepan. Drain. Remove top shell. Loosen meat from the shell, leaving scallop sitting on bottom shell. While still warm, spoon a small amount of tomato vinaigrette on top of each scallop. Set the filled shells on coarsely shredded greens of your choice with extra vinaigrette on the side.

Tomato Vinaigrette

• 2 tablespoons fresh garlic, minced
• 1/4 cup onion, diced
• 1/4 cup water
• 1/3 cup balsamic vinegar
• 1 teaspoon sugar
• salt and pepper to taste
• 1 cup extra virgin olive oil
• 1-1/4 cups fresh tomato, seeded and diced fine
• 1/4 cup parsley, chopped

Place garlic, onion, water, vinegar, sugar, salt, and pepper in the bowl of a food processor. Do not add tomato or parsley. Process until smooth. With processor running, add olive oil in a slow steady stream to achieve an emulsion. Pour into a mixing bowl. Add diced tomato and chopped parsley. Taste. Adjust seasonings as necessary. This dressing is better if done a few hours ahead of time and served at room temperature.

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