SEA SCALLOPS COOKED IN THEIR SHELLS

Steps:

• In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours. Cool, discard the oil and set the garlic aside.
• Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini. Discard the core and cut the skin into 1/4-inch dice.
• Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes. Transfer to a large bowl and set aside.
• In a blender, puree the stock and reserved garlic until smooth. Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix. Season with salt.
• Preheat the oven to 450 degrees. If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle. (It should still be attached to the shell.) Run cold water over each scallop, pat dry and place the scallops on baking sheets. (If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.) Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
• Bake until the scallops are warmed through, about 5 minutes. Brush each scallop with olive oil and serve immediately.