Scallops with Bacon-Wrapped Tomatoes fresh and briny

Name: Scallops with Bacon-Wrapped Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 scallops; 4 slices of bacon; 2 round tomatoes, seeded and peeled; 4 prunes; 0.9 oz (25 g) butter; Olive oil; Garlic, thyme, oregano, bay leaf, parsley; 4 slices of bread; Salt, pepper

By AFTouch-Cuisine 5/5 (1 review)

Prep 15 min

Cook 20 min

Total 35 min

Servings 2 serv.

For whom? Seafood lovers who master short cooking times. Scallops and bacon-wrapped tomatoes, it's all about balance: 1 minute in the pan per side for the scallops, 20 minutes in the oven for the tomatoes. Garlic in its skin and prunes bring sweetness to the dish.

Ingredients for 2 servings

Adjust for

servings

4 scallops
4 slices of bacon
2 round tomatoes, seeded and peeled
4 prunes
0.9 oz (25 g) butter
Olive oil
Garlic, thyme, oregano, bay leaf, parsley
4 slices of bread
Salt, pepper

Step-by-step recipe

1 In a bowl, mix 0.9 oz (25 g) of soft butter with 1 clove of garlic, peeled and deveined, 0.5 oz (15 g) of parsley and 1 drop of olive oil. Blend it all together to get a homogeneous butter.

2 Coat 4 beautiful fresh scallops with the garlic butter. Wrap the bowl with plastic film and keep in the refrigerator.

3 Preheat the oven to 410°F (210 °C), gas mark 7. Wash and cut 2 tomatoes in half horizontally. Wrap each piece with bacon. Place them in a dish and drizzle with a trickle of olive oil. Sprinkle with thyme flowers, a pinch of oregano and crumbled bay leaf. Add a few cloves of garlic in their skin (last layer).

4 Let cook for 20 minutes, then place a prune on each tomato half. Keep warm for 5 minutes with the oven turned off.

5 In a pan with a little oil, brown 4 thin slices of bread. Then remove them and cook 4 scallops marinated in butter, for 1 minute on each side. Lightly salt and pepper.

6 On an individual plate, arrange the bacon-wrapped tomato halves, 2 scallops on toasted bread and one clove of garlic in its skin. Pour the cooking juices from the tomatoes over the top. Serve hot.