Tom Aiken's Scallops with Sauce Vierge

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 2

  • 1/3 cup plus 6 tbsp olive oil
  • 2 banana shallots, finely diced
  • 1 clove garlic, finely diced
  • 1 cup fish stock
  • 4 San Marzano tomatoes, chopped into ½-in dice
  • Juice of one lemon
  • 1 tsp fresh basil, finely chopped
  • 1 tsp fresh chives, finely chopped
  • 1 tsp fresh tarragon, finely chopped
  • Coarse sea salt and pepper
  • 4 extra large scallops
  • 1 tsp butter

DIRECTIONS:

  • To Prepare the Sauce: In a large sauté pan, heat 3 tbsp of olive oil over low heat.  Add the shallots and garlic and sauté until the shallots are tender, about 2 to 3 minutes.  Next, add the fish stock and reduce the liquid by two-thirds.  Once the stock is reduced, add 1/3 cup of olive oil, the tomatoes, and the lemon juice and allow the sauce to simmer gently for 4 to 5 minutes.  Remove the sauce from the heat and stir in the basil, chives, and tarragon.  Season generously with salt and pepper.
  • To Prepare the Scallops: While the sauce is simmering heat the remaining 3 tbsp of olive oil in a sauté pan over high heat.  Add the scallops and cook for 1 minute on each side, then add the butter and toss the scallops in the butter until they are golden all over.
  • To Serve: Place the scallops into 2 bowls and spoon the sauce over them.
Melanie Dunea