Pink Swimming Scallops with Tomato-Lemon Compote

Serves 4

* 28 fresh pink swimming scallops
* 12 Roma tomatoes
* 1/4 cup olive oil
* 2 shallots, sliced
* 1 clove garlic, sliced
* Zest of 1 lemon
* 1 Tbsp chopped capers
* 2 Tbsp chopped parsley
* Pinch of sugar
* 2 Tbsp butter
* 3/4 cup dry bread crumbs
* 1 Tbsp thyme leaves

Shuck scallops, keeping bottom shells and discarding top shells. Remove the beard and dirt sack from each scallop, but leave the scallop muscle and roe intact. Fill a pot with salted water, add scallops and allow to rinse for 5 minutes.

Fill a bowl with ice water. Bring a medium pot of water to a boil on high heat. Add tomatoes and blanch for 10 seconds, then plunge them into the ice bath. Peel and seed the tomatoes, then dice the flesh.

In a medium sauté pan, heat olive oil on medium heat. Add shallots and garlic and cook until fragrant, about 1 minute. Add tomatoes and lemon zest, then reduce the heat to low and cook until tomato water has evaporated, about 30 minutes. Remove from the heat, add capers, parsley and sugar, then season with salt and pepper.

Melt butter in a sauté pan on medium heat. Add bread crumbs and cook for 1 minute, or until golden brown. Add thyme leaves and mix well to combine.

Turn the broiler on. Place the scallop shells on a baking sheet, then onto each scallop shell, spoon 1 tsp of the tomato-lemon compote. Top with a scallop, then sprinkle the scallops with the bread crumb mixture. Broil for 3 to 4 minutes, until bread crumbs are golden and the scallops are cooked.

To serve: Divide the scallops evenly among four plates.

Suggested wine: This dish would be best with a crisp bubble; try something from the Okanagan.