LUTECE'S BAY SCALLOPS WITH TOMATO AND CHIVES

Lutece's Bay Scallops With Tomato and Chives image

Provided by Mark Bittman

Time 15m

Yield 4 appetizer or 2 small main-course servings

Number Of Ingredients 10

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Ingredients

3 ripe tomatoes, peeled and seeded
1 shallot, chopped
1/2 garlic clove, minced
1/3 cup heavy cream
1/4 cup chopped parsley
20 bay scallops
3 tablespoons butter, cut into bits
1/4 cup minced chives
1 tablespoon fish stock or water, if necessary
1/2 lemon

Steps:

Preheat the oven to 400 degrees.
Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 513 milligrams, Sugar 4 grams, TransFat 0 grams