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

Nov/Dec 2015


by in Jan 1981
Jean Jacques’s Warm Bay Scallops with Fresh Tomato Extra Virgin Olive Oil Vinaigrette
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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.

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


Steam scallops in their shells (approximately 12 per person for a main course or 6 for an appetizer) 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.

Updated Wednesday, May 8th, 2013

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