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INGREDIENTS 1 Tablespoon olive oil 2 cloves elephant garlic, minced 8 medium plum tomatoes, halved and seeded 1 large shallot, sliced thinly 1 dash each salt and pepper 1/2 teaspoon raw sugar 2 teaspoons red wine vinegar 1 Tablespoon olive oil 12 large sea scallops, rinsed and patted dry 4 cups arugula (small leaves or torn into pieces) 1-2 Tablespoons balsamic vinegar 4-6 sprigs of thyme DIRECTIONS Heat heavy skillet over medium heat and add olive oil. Stir in minced garlic and sauté until it just starts to color, then add tomatoes and shallot, stirring well to coat with oil. Turn heat to low and cook for as long as possible, up to 4 hours, stirring occasionally to prevent sticking. (Depending on your stove, a burner cover that reduces the heat even further might be useful for this recipe.) Half an hour before serving, season with salt, pepper, sugar and red wine vinegar, stir well and continue to cook until ready to serve. In a separate pan, heat olive oil over medium-high heat. When oil shimmers and just starts to smoke, turn heat to medium and carefully add scallops one at a time, in a pattern you can remember, so that you can turn them over in the same order. After the first scallop has cooked two minutes on one side, turn all scallops over, cook one minute and remove pan from heat. Toss arugula with balsamic vinegar and thyme leaves stripped from stems. Mound arugula on individual plates. Top each with 6 scallops and cooked tomatoes. Serve immediately. Copyright © 2009 Stefanie Samara Hamblen |
