Recipe: Scallops and Salsify

1- in the morning: preheat your oven to 200°(th 7).

2- sprinkle a little fine salt on your tomato halves and turn them over on a plate for 10 min.

3- at the bottom of an ovenproof dish put a little olive oil, then the tomato halves, pepper and distribute a little persillade in each one. bake for 20 min in the oven and set aside.

4- before sitting at the table preheat your oven to 180°(th 6)

5- set up 2 pans on your stove, 1 with butter and olive oil to sauté the salsify and another with only olive oil for the scallops.

6- when your pans are very hot (brown butter in one and olive oil in the other) put your salsify on one side and the scallops on the other, salt and pepper.
- for the scallops 1 min of cooking on each side then remove them, put the pan back on the heat and pour the poultry jus, scrape the browned bits from the bottom bring to a boil and pass through a strainer into a small bowl.
- for the salsify when they have a nice color remove them to a plate.

7- in each tomato half arrange 3 half scallops, then bake for 10 min with the salsify plate.
plating: on nice plates 3 tomato halves garnished with scallops arranged in a star pattern, salsify sticks arranged harmoniously and a drizzle of boiling jus auto