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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.