Name: Pan-Seared Scallops with Light Plum Tomato Sauce And Basil
Ingredients: Olive oil; 12 Plum tomatoes; diced; 4 Shallots; diced; 6 Garlic cloves; 1 c White wine; Juice of 3 lemons; 1/4 lb Butter - (1 stick); cubed; 4 oz Fresh pasta of choice (linguine;; Fettuccine); 1 bn Basil; stems removed; 1 bn Parsley; stems removed; 1 bn Watercress; stems removed; 1 c Extra-virgin olive oil; plus; 3 tb Extra-virgin olive oil; Kosher salt; to taste; Freshly-ground black pepper; to taste; 16 Sea scallops -; (10 to 20 dry pack); 1 c Grated Parmesan cheese; 1 Sprig fresh purple basil

By studying the apostles’ work in the New Testament, our only lead as to what a missionary actually is, we learn that missionaries are focused on these five responsibilities: 1. Evangelizing. 2. Congregationalizing (starting churches). 3. Establishing elders in the churches. 4. Setting the churches in order (teaching them how to function and what to believe). 5. Remaining in contact with churches to offer guidance.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dujour07	4	servings

INGREDIENTS

		Olive oil
12		Plum tomatoes; diced
4		Shallots; diced
6		Garlic cloves
1	c	White wine
		Juice of 3 lemons
1/4	lb	Butter – (1 stick); cubed
4	oz	Fresh pasta of choice (linguine;
		Fettuccine)
1	bn	Basil; stems removed
1	bn	Parsley; stems removed
1	bn	Watercress; stems removed
1	c	Extra-virgin olive oil; plus
3	tb	Extra-virgin olive oil
		Kosher salt; to taste
		Freshly-ground black pepper; to taste
16		Sea scallops -; (10 to 20 dry pack)
1	c	Grated Parmesan cheese
1		Sprig fresh purple basil

INSTRUCTIONS

In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4
cloves of garlic and cook until shallots are translucent. Add white wine
and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes.
Remove from heat and add all ingredients to blender and puree. This process
may require being done in steps so that blender does not overflow. Strain
pureed ingredients through chinoise, throw out pulp, reserve broth. Bring
broth back up to at least 110 degrees. Place in a clean blender, add cubed
butter with blender on high to emulsify, thicken sauce, season to taste. In
a large pot bring to boil salted water and then cook pasta to al dente,
refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until
ready to serve. In a blender, add 2 cloves of garlic, 1 shallot, basil,
parsley and watercress, juice of the 1 remaining lemon, cover blender, turn
on high. Slowly add 1 cup olive oil until emulsified. Season with salt --
add fresh cracked black pepper (a lot), briefly turn blender on. Transfer
contents into a squirt bottle and refrigerate until ready to serve. Place 1
saute pan over high heat until it smokes. In another saute pan place 1
teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato
sauce, check for seasoning of salt and pepper to taste. In smoking pan,
heat 1 tablespoon of olive oil. Season scallops with kosher salt and
freshly cracked black pepper, then add to hot oil. Sear deeply until warm
brown color; turn each scallop over and finish in a 375 degree oven (for 3
minutes). In desired plate or bowl place pasta with sauce, when scallops
are done arrange them on top of pasta. Liberally swizzle pesto over plate
and garnish with purple basil sprig. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9553) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Fredric A. Byarm
Converted by MM_Buster v2.0l.

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