Food & Drink

How To Make Scallops With Roasted Tomatoes

Scallops With Roasted Tomatoes Recipe. Tart roast tomatoes offset the richness of this pancetta and shellfish combo. A substantial starter or a light main course. Experience our Scallops With Roasted Tomatoes recipe. Enlarge

How To Make Scallops With Roasted Tomatoes

Scallops With Roasted Tomatoes Recipe. Tart roast tomatoes offset the richness of this pancetta and shellfish combo. A substantial starter or a light main course. Experience our Scallops With Roasted Tomatoes recipe.

Prep:
30m
Cook:
2h:20m
Total:
2h:50m
Serves:
4

Step 1: You will need

  • 16 scallops
  • 6 tomatoes
  • 8 rashers of pancetta
  • 1 handful flat-leaf parsley
  • 2 tbsp vegetable oil
  • 120 g rocket
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 garlic clove, peeled
  • 2 eggs
  • 300 ml light olive oil
  • the juice of 1/2 a lemon
  • 1 tbsp boiling water
  • salt and pepper
  • 1 chopping board
  • 1 large knife
  • 1 paring knife
  • 1 large bowl
  • 1 teaspoon
  • 1 tablespoon
  • 1 frying pan
  • 2 small bowls
  • 1 roasting tin
  • 1 tongs
  • 1 whisk
  • 1 measuring jug

Step 2: Preheat the oven

Set the temperature of the oven to 230ºC (450ºF/ gas mark 8) - making roasted tomatoes takes a long time so why not cook a larger batch and store them in the fridge covered with olive oil.

Step 3: Core and halve the tomatoes

Use a small knife to cut the eyes out of the tomatoes and use a larger knife to halve them.

Step 4: Prepare the baking tray

Sprinkle the bottom of the baking tray with sea salt, cover with parsley stalks and layer with the halved tomatoes. Continue by sprinkling more sea salt over the tomatoes and drizzle a generous covering of olive oil over the top.

Put the tomatoes in the oven and cook for 10 minutes.

Step 5: Turn down oven

Lower the temperature of the oven to 130ºC (250ºF/ 1/2 gas mark) and leave for approximately 2 hours.

Step 6: Chop the garlic

Using the large knife chop the clove of garlic very finely.

Step 7: Separate the eggs

Take two small bowls and break the whites of both eggs into one. Using the half shells to catch the yolks; put them into the other small bowl.

Step 8: Make the aioli

Using a large bowl, whisk the garlic and egg yolks. Slowly, add the oil and continue to whisk. It's important to drizzle the oil in little by little, whisking all the time, or the mixture will curdle.

Keep whisking, and as it thickens add some lemon juice and then some more olive oil. Add a teaspoon of hot water to loosen it up. Keep alternating the lemon and oil until all is used. Use hot water to achieve the desired consistency.

Finally, season with salt and pepper and whisk once more.

Step 9: Clean the scallops

Remove the muscle that connects the scallop to the shell which is at the opposite end to the tongue.

Step 10: Fry the pancetta

Preheat the pan on a medium temperature. Fry the pancetta for two or three minutes, but be sure to keep the bacon fat to cook the scallops later on.

Step 11: Season the rocket

Add salt and pepper and olive oil to the rocket and toss to ensure that all the ingredients combine.

Step 12: Season the scallops

Generously season the scallops with salt and pepper, pour vegetable oil over them and toss well.

Remember: After two hours have passed, remove the tomatoes from the oven and leave to cool.

Step 13: Fry the scallops

One by one, place the scallops into the bacon fat and cook for 2 minutes: 1 minute on each side. Turn the heat up and that the fat is smoking before you cook the scallops.

Step 14: Serve

Heap a generous portion of rocket into the centre of each serving plate and decorate with four tomato halves on each plate. Dish up scallops between the tomato halves, pour the aioli all over and place two rashers of pancetta on top. Delicious!