How to cook Tom Aikens' baked scallops with sauce vierge recipe

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Tom Aikens shows you how to cook baked scallops with sauce vierge with ingredients from your garden.

tom aikens baked scallops and sauce ierge recipe - day bag - handbag

© Cherrapeno.com

Ever wondered how you could get creative with the vegetables and herbs you've been growing in your garden and window boxes?

Wonder no more! Pinterest and Tom Aikens have joined forces to show you how to cook baked scallops with sauce vierge.

Follow the video tutorial below to make a mean dinner. Showing off in front of your friends is actively encourage.



INGREDIENTS

  • For the tomatoes:
  • 3 plum tomatoes
  • Water for boiling
  • For the sauce vierge:
  • Tomato (as prepared above)
  • 5 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 150ml olive oil
  • 15g washed baby capers
  • 1Ž2 tsp whole thyme leaf
  • 1Ž2 tsp chopped chives
  • 1Ž2 tsp chopped tarragon
  • 1Ž2 tsp finely cut basil
  • 20g pitted green olives cut into quarters then diced
  • lemon juice + zest of lemon
  • coarse sea salt + fresh milled black pepper
  • For the scallops:
  • 2-3 scallops in shell per person
  • 1 clove garlic thinly sliced
  • 2g picked thyme leaves
  • 4g microplaned lemon Zest
  • 2g sea salt
  • 8 turns of milled pepper
  • 20ml lemon juice
  • 20ml olive oil

METHOD

For the tomatoes:

Place a pan of water on the stove to boil. Take the tomatoes and with a knife remove the eye of the tomato and make a small score at the base.

Once the water is boiling add the tomatoes and blanch for about 10-15 seconds depending on the ripeness of the tomatoes. The skin should come away when they are ready, so then remove from the water with a spider into iced water. Leave for 2 minutes and take out of the water.

With a paring knife, carefully peel the skin off the tomato, and cut into four quarters. Cut between the flesh of the tomato, the seeds and body so you end up with just the
flesh. Remove all the seeds from the flesh (you can place into a bowl of cold water to rinse all the seeds out), then dice the tomato into 1Ž2 cm square and place into a bowl.

For the sauce vierge

Place the olive oil into a pan on a medium to low heat. Immmediately add the shallots, garlic, thyme, salt, pepper, sugar and cook for 10 mins so they have a little bite‹make
sure they don¹t go soft. Add the tomato and diced olive. Cook for another 5 minutes.

Remove from heat and leave for 5 minutes before adding all the herbs, lemon juice and zest, and capers. Season to taste and then this is ready for use.

For the scallops:

Place a little of the sauce into each scallop shell. Pop the scallop on top. Add a little olive oil, thyme, garlic, lemon zest, juice salt and pepper and cook these
whole in the oven for 5-8 mins at 170c.

Once cooked, add a few basil cress leaves and serve.




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