Roasted Hervey Bay Scallops, Fresh Tomato Compote
Serves 4
-
- 6 ripe tomatoes
- 2 tbs extra virgin olive oil + additional for frying scallops
- ½ onion, finely chopped
- 2 cloves garlic, finely chopped
- Pinch of saffron
- 1 red chilli, seeded and finely chopped
- 1 tsp tomato paste
- Sea salt and freshly milled pepper
- 300g Hervey Bay scallop meat
Method
Core the tomatoes with a small sharp knife then make a cross on the top. Toss them into a pot of boiling water until the skin splits – this can be a matter of seconds if they are beautifully ripe.
Plunge into a bowl of iced water to arrest the cooking then slip the skin off. Cut tomatoes through the equator and squeeze out the seeds. Cut each half into 6 pieces and set aside. Preheat a medium pan over a medium heat. Add the olive oil and when it shimmers, add onion, garlic, saffron and chilli, cook without colour for 2 minutes.
Next add the tomato paste and the chopped tomatoes. Stir to combine – count to ten – then remove from the heat, season & set aside. Preheat a fry pan over a high heat, drizzle in some oil and when it’s shimmering, sear scallops for 1 minute only, flip the pan to turn the meat, allow the scallops to kiss the heat on the other side then remove from the heat.
Spoon the tomato compote onto serving plate & arrange scallops on top.
