Lutece's Bay Scallops With Tomato and Chives

Ingredients

• 3 ripe tomatoes, peeled and seeded
• 1 shallot, chopped
• ½ garlic clove, minced
• ⅓ cup heavy cream
• ¼ cup chopped parsley
• 20 bay scallops
• 3 tablespoons butter, cut into bits
• ¼ cup minced chives
• 1 tablespoon fish stock or water, if necessary
• ½ lemon

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    527 calories; 33 grams fat; 20 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 34 grams protein; 160 milligrams cholesterol; 1026 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 appetizer or 2 small main-course servings

Preparation

1. Preheat the oven to 400 degrees.
2. Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
3. Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
4. Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.