Tomato Confit and Scallops
Makes 12 appetizers
- 12 sea scallops
- 12 crackers
- 6 medium tomatoes
- 1/4 cup olive oil
- 6 cloves of garlic
- 6 sprigs of thyme
- 1/2 tsp coarse salt, or to taste
To prepare tomatoes:
- Preheat oven to 275F. Cut out the hard core of each tomato. Make an X in the flower end. Plunge into boiling
water for 15 seconds, or until skin loosens, then plunge into ice water. Drain and peel. Cut in half, and scoop out
the seeds and pulp.
- Pour the oil into a baking sheet and spread. Please the tomatoes on the sheet cut side down. Scatter the garlic
and thyme around the tomatoes. Sprinkle with salt.
- Bake for 2 hours or more. Turn tomatoes every 30 minutes to prevent browning. Rotate baking sheet. Lower heat
if burning.
- Reserve. Can be refrigerated for several days.
To prepare scallops:
- Sear the scallops in a little oil or butter, 3 minutes per side.
- Place a tomato confit slice on each cracker, and top with a seared scallop. Serve.