Scallops in tomato sauce recipe
information
If using fresh scallops, reserve 6 of the deepest shells for serving. Frozen scallops are available off the shell in large supermarkets, freezer centres and high-class fishmongers. Shells can be bought separately at fishmongers and specialist kitchen shops. They can be kept and used again.
Like all shellfish, scallops need very little cooking or they will become tough. The standing time in the hot liquid plus the browning in the oven is sufficient to cook them through.
ingredients
12 cleaned scallops, fresh or frozen
150 ml (1/4 pint) dry cider or white wine
150 ml (1/4 pint) water
1 bay leaf
10 peppercorns
150 ml (1/4 pint) dry cider or white wine
150 ml (1/4 pint) water
1 bay leaf
10 peppercorns
Sauce
1 small onion, finely chopped
1 small clove garlic, finely chopped (optional)
1 tablespoon olive oil or vegetable oil
500 g (1 lb) tomatoes, skinned and chopped
pinch of sugar
2 teaspoons chopped fresh basil (optional)
1 teaspoon dried oregano
pinch of dry thyme
salt and freshly ground black pepper
1 small clove garlic, finely chopped (optional)
1 tablespoon olive oil or vegetable oil
500 g (1 lb) tomatoes, skinned and chopped
pinch of sugar
2 teaspoons chopped fresh basil (optional)
1 teaspoon dried oregano
pinch of dry thyme
salt and freshly ground black pepper
To garnish
50 g (2 oz) margarine or butter
500 g (1 lb) potatoes, boiled and mashed
2 - 3 tablespoons warm milk
500 g (1 lb) potatoes, boiled and mashed
2 - 3 tablespoons warm milk
To serve
25 g (1 oz) butter
2 - 3 tablespoons fine breadcrumbs
1 - 2 tablespoons chopped fresh parsley
2 - 3 tablespoons fine breadcrumbs
1 - 2 tablespoons chopped fresh parsley
method
1. Bring the cider and water to the boil in a shallow pan with the bay leaf and peppercorns. Put in the scallops, cover the pan, and remove from the heat immediately, leaving the scallops in the liquid.[J]
2. Heat the oven to 200°C (400°F) Gas 6.
3. To make the sauce: heat the oil in a pan, add onion and garlic, if using, and fry gently until soft and lightly coloured. Add the tomatoes, sugar, herbs and salt and pepper to taste, then strain in the liquid from the scallops. Bring to the boil, then lower the heat and simmer about 15 minutes until sauce is thick and almost all liquid has evaporated.
4. Slice the scallops, stir them into the sauce, then taste and adjust seasoning. Spoon into individual ovenproof dishes or scallop shells.
5. To prepare the garnish: beat the margarine into the mashed potato and add enough warm milk to give a smooth creamy mixture, stiff enough to pipe. Spoon into a piping bag fitted with a plain or star nozzle, then pipe a decorative border around each dish.
6. Allow the scallops to cool completely. Open-freeze until solid, then wrap and seal in cling film and label and return to the freezer.
7. To serve: unwrap and reheat from frozen in a 190C/3735F/Gas 5 oven for 15 minutes. Remove from the oven, dot with the butter and sprinkle with the breadcrumbs. Return to the oven for a further 15 minutes or until the topping is golden brown. Serve at once, sprinkled with parsley.
2. Heat the oven to 200°C (400°F) Gas 6.
3. To make the sauce: heat the oil in a pan, add onion and garlic, if using, and fry gently until soft and lightly coloured. Add the tomatoes, sugar, herbs and salt and pepper to taste, then strain in the liquid from the scallops. Bring to the boil, then lower the heat and simmer about 15 minutes until sauce is thick and almost all liquid has evaporated.
4. Slice the scallops, stir them into the sauce, then taste and adjust seasoning. Spoon into individual ovenproof dishes or scallop shells.
5. To prepare the garnish: beat the margarine into the mashed potato and add enough warm milk to give a smooth creamy mixture, stiff enough to pipe. Spoon into a piping bag fitted with a plain or star nozzle, then pipe a decorative border around each dish.
6. Allow the scallops to cool completely. Open-freeze until solid, then wrap and seal in cling film and label and return to the freezer.
7. To serve: unwrap and reheat from frozen in a 190C/3735F/Gas 5 oven for 15 minutes. Remove from the oven, dot with the butter and sprinkle with the breadcrumbs. Return to the oven for a further 15 minutes or until the topping is golden brown. Serve at once, sprinkled with parsley.
serving amount
serves 6
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