Recipe: Scallops with Larded Tomatoes

1/ In a bowl, mix 25 gr of soft butter with 1 peeled and degerminated garlic clove, 15 gr of parsley and 1 drop of olive oil. blend it all to obtain a homogeneous butter.
2/ Brush 4 beautiful fresh scallops with garlic butter. cover the container with plastic wrap. refrigerate.
3/ Preheat oven to 210° - level 7.
Wash and cut horizontally 2 tomatoes in half. wrap them with 4 pieces of bacon. arrange them in a dish and drizzle them with a stream of olive oil. sprinkle with thyme flowers, a hint of oregano and crumbled bay leaf. add a few unpeeled garlic cloves (last skin).
4/ Let cook for 20 minutes. then place a prune on each 1/2 tomato. keep warm for 5 minutes with 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, pepper.
6/ On an individual plate, place the 1/2 larded tomatoes, 2 scallops on toasted slices and an unpeeled garlic clove. coat with the cooking juice from the tomatoes.
Serve very hot.