Seared Scallops with Caramelized Red Onion and Tomato Concassé
Category: Appetizer
Serves: 4
This dish combines the delicate flavors of seared scallops with the sweetness of caramelized red onions and the freshness of tomato concassé. The richness of honey and the subtle heat of Tabasco® bring depth to the dish, while fresh mint adds a bright, refreshing contrast. Perfect for a sophisticated appetizer that’s easy to prepare but packs a punch of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Scallops | 4 |
| Ripe Tomatoes | 300g |
| Red Onions | 300g |
| Honey | 60g |
| Extra Virgin Olive Oil | 20g |
| Soy Sauce | 25g |
| Sea Salt | To taste |
| Black Pepper | To taste |
| Tabasco® | To taste |
| Fresh Mint | A handful |
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 22g |
| Carbohydrates | 20g |
| Fat | 10g |
| Fiber | 3g |
| Sodium | 650mg |
Instructions
-
Prepare the Tomatoes:
Begin by washing and drying the ripe tomatoes. Make a small cross-shaped incision at the base of each tomato, just a few millimeters deep. Immerse the tomatoes in boiling water for about 1 minute to loosen the skin. Once removed, peel the skin off easily with a sharp knife. Cut the tomatoes into quarters, remove the seeds, and then slice them into thin strips followed by small cubes to create a concassé. -
Cook the Tomato Concassé:
Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the diced tomatoes and sauté for a few minutes until they begin to soften. Season with salt and freshly ground black pepper. Add honey to the mixture and allow it to reduce and caramelize, stirring occasionally until the tomatoes have absorbed the honey’s sweetness. Once the tomatoes are cooked down and the honey has been fully absorbed, remove the pan from the heat and set aside. -
Prepare the Scallops:
Separate the coral (the orange, flavorful part of the scallop) from the white meat. The coral can be blended with a bit of olive oil for an extra infusion of flavor to add to a risotto or pasta dish. Season the white scallop portions with salt and pepper. -
Sear the Scallops:
Heat a pan over high heat and add a splash of extra virgin olive oil. When the oil is hot, place the scallops in the pan. Let them cook without moving for about 2 minutes on one side, until a golden-brown crust forms. Flip the scallops and cook for another 2 minutes on the other side, until just opaque in the center. Remove from the heat. -
Assemble the Dish:
Finely chop the fresh mint leaves and add them to the tomato concassé, reserving a few sprigs for garnish. Add a few drops of Tabasco® to give the dish a subtle kick. Mix everything together, and prepare to plate. -
Plate the Appetizer:
Place a ring mold (circular pastry cutter) in the center of each plate. Spoon some of the caramelized red onions into the mold, followed by a layer of the tomato concassé. Gently remove the mold, then drizzle the leftover tomato sauce around the scallops. Garnish with the remaining fresh mint leaves for a pop of color and flavor.
Serving Tips:
For an even richer presentation, you can drizzle a bit more of the reduced honey or a touch of balsamic vinegar around the plate. This dish pairs well with a light, crisp white wine like a Sauvignon Blanc or a Chardonnay, balancing the sweetness of the honey and the freshness of the mint.
Enjoy this exquisite and vibrant appetizer, perfect for impressing guests at your next dinner party or as a starter to a special meal. The tender scallops, complemented by the sweet and savory caramelized onions and tomatoes, make this dish a memorable beginning to any meal.
