This is my entry for sippitysup's tomato recipe contest. In case you do not have any idea what i'm talking about head over to http://www.sippitysup.com/ and check out the tomatomania recipe contest! I would then recomend you stay a while and enjoy his witty writing and fabulous videos!!
I thought about what to do for quite a while and finally came up with this recipe. It's simple, elegant and packed with flavor. I hope you enjoy, and hop on over to Greg's site to hint to him that I should be one of the six lucky winners!!
Pan Seared Scallops with Saffron-Tomato Sauce
2 pounds fresh sea scallops
3 whole medium tomatoes
4 whole peppedew peppers
2 cloves garlic
2 tbsp. olive oil
1/3 cup chicken stock
pinch of saffron
1 1/2 tsp. salt
1 tsp. ground black pepper
Place tomatoes, peppers, garlic, olive oil and chicken stock into a blender. Puree until all ingredients are combined. Add saffron, salt and pepper to tomato mixture. Blend to combine.
Pour tomato mixture into sauce pan and heat to simmer. Remove from heat and set aside.
Cover bottom of sauce pan with 2 tbsp. olive oil. Heat oil on medium high heat, add scallops. Cook scallops 3-4 minutes on each side until scallop is firm but soft to the touch. Do not overcook or scallops will become tough and rubbery!
To plate: Place two teaspoons of sauce in the center of a plate, set 3-5 scallop on top. Garnish with a small amount of arugula on top of scallops.