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

Instructions:

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.

Instructions:

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.