Grilled Scallops with Tomato Coulis
Credit: Gourmet Today edited by Ruth Reichl
3 tablespoons olive oil
1 1/2 pounds plum tomatoes (about 12), cut into 1/4-inch-thick slices
2 teaspoons finely chopped fresh oregano
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, left unpeeled
2 teaspoons balsamic vinegar
1-2 tablespoons water
2 tablespoons chopped fresh basil
24 sea scallops (about 1 1/2 pounds), tough ligament removed from side of each if necessary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 12-inch skewers
Roast the tomatoes and garlic:
Put a rack in middle of oven and preheat oven to 450 degrees.
Brush a baking sheet with 1 tablespoon oil. Put tomatoes on pan in one layer. Drizzle with remaining 2 tablespoons oil and sprinkle with oregano, sugar, salt, and pepper. Wrap garlic tightly in foil and put on pan. Roast until tomatoes are lightly browned and garlic is tender when pierced with a knife, 20 to 25 minutes.
Meanwhile, prepare the grill:
If using a charcoal grill, prepare it for direct-heat cooking over medium-hot coals; if using a gas grill, prepare it for direct-heat cooking over medium-high heat.
Make the coulis:
Carefully unwrap garlic, peel,and transfer to a blender. Add tomatoes and vinegar and puree until sooth adding water if necessary to reach desired consistency. Pour into a bowl, stir in basil, and cover with foil to keep warm.
Grill the scallops:
Pat scallops dry and sprinkle with salt and pepper. Thread 4 scallops side by side onto each skewer, leaving 1/4 inch between them.
Oil grill rack and grill scallops (covered if using a gas grill), turning once, until just cooked through, 4 to 5 minutes; transfer to a plate.
Serve scallops with coulis.