Provided by Molly O'Neill
Categories dinner, appetizer
Time 4h45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. In a medium nonreactive bowl, toss the tomatoes with 1/4 cup of the oil. Drain off the excess oil and reserve. Place the tomatoes, cut side up, on a parchment-paper-lined baking sheet spaced well apart. Sprinkle with salt and pepper and bake until almost dried, about 1 1/2 hours.
- Remove the tomatoes from the oven and transfer to a shallow dish, cut side up. Arrange the oregano, rosemary and mashed garlic over the tomatoes. Drizzle with the reserved oil from the tomatoes and season with salt and pepper. Cover with plastic wrap and set aside to marinate at room temperature for 3 hours.
- In a large skillet over high heat, heat 1/4 cup of the oil. Season the scallops with salt and pepper, place in the skillet and cook, turning once, until well browned and slightly firm to the touch, about 2 minutes per side. Transfer to a plate and cover with aluminum foil. Discard the oil, wipe out the skillet and return to the heat. Heat the remaining 1 tablespoon oil, add the thinly sliced garlic and cook until fragrant, about 30 seconds. Add the wine and cook until reduced by half, about 2 1/2 minutes. Add the broth, bring to a boil and cook until reduced to 3/4cup, about 5 minutes. Remove from the heat and stir in the lemon juice, scallions, mustard, chopped parsley and dill.
- Remove the herb sprigs from the tomatoes and discard. Divide the tomatoes among 12 small bowls. Top each tomato half with a scallop, spoon some sauce over, sprinkle with feta, garnish with the parsley sprigs and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 428 milligrams, Sugar 2 grams, TransFat 0 grams
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Arabind Paswan
[email protected]This recipe is a bit pricey, but it's worth the splurge for a special occasion.
Sahad Kwser
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious.
Damian car
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also very versatile. You can add different vegetables or herbs to change up the flavor.
Arrey Trahvis
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it for my family and friends several times and they all love it.
mtha cyprian
[email protected]This dish is a great way to impress your guests. It's easy to make and looks very elegant.
Rifat YT
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of feta cheese. But I'm glad I did because it was amazing! The feta cheese added a nice salty flavor that balanced out the sweetness of the scallops.
Kingsley Thapa
[email protected]I've made this dish several times and it always turns out great. It's a keeper!
Dylan Drager
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a dish that is both delicious and visually appealing.
William Haynes
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was flavorful without being overpowering.
naseer ulhassan
[email protected]This is a great recipe for a special occasion. It's easy to make and looks very impressive.
Please marry me Brian May
[email protected]I made this for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Hasan Akhtar
[email protected]This dish was absolutely delicious! The scallops were perfectly seared and the feta cheese added a creamy, tangy flavor. I served it with a side of rice and it was the perfect meal.