Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote SHARE VIA: Facebook Twitter PinterestServes 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 leavesShuck 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.Main CourseRecipesseafood SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.