Serves 1
3 ea scallops, U/10
1 ounce clarified butter
1 ounce shallots, minced
1 tablespoon garlic, minced
4 ounces Roma tomatoes, diced
2 ounces white wine
2 ounces Parmesan cheese
salt & pepper, to taste
3 ounces crouton butter
1 lemon wrap
3 pieces cheese toasts
1 teaspoon parsley, chopped
Sear three scallops in clarified butter and set aside. Saute vine ripened tomato, minced garlic, and shallots. Deglaze with half a lemon and white wine; melt in garlic herb butter. Finish sauce with parmesan cheese, toss in the scallops. Serve in a large room temperature bowl atop three garlic cheese toasts and finish with chopped parsley.
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