peppadew peppers

It's time for another of the great TomatoMania contest winning recipes.

This comes from Sarah at SJ Gourmet. Which is a very elegant blog and this dish proves just that.

Sarah recently graduated from culinary school and is moving to a new state and has all kinds of exciting things happening in her life. But I hope she has the time to stop by here and catch her props on such a great recipe featuring tomatoes.

As I said this is a very elegant recipe, but it is also a very smart recipe. I think the attention to detail is almost poetic which may sound a bit â€œhigh fallutin" especially since we are talking about a recipe here. But like good poetry this recipe shows real restraint. Every ingredient is well chosen and there are but a few of them. Meaning that each one has a purpose. There is nothing added for effect.

Sippity Sup Continues »

Ingredients:

2 lb fresh sea scallops

4 T olive oil

3 whole, medium tomatoes

2 clv garlic cloves, peeled and roughly chopped

0.333333 c chicken stock

1 pn saffron

1.5 t salt, plus more to taste

1 t black pepper, plus more to taste

0 arugula for garnish, optional

Directions

Place the 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 saucepan and heat to simmer. Remove from heat and set aside. Cover bottom of saucepan 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 tablespoons of sauce in the center of a plate, set 3-5 scallops on top. Garnish with a small amount of arugula