Scallop Sandwiches with Slow Roasted Tomato Vinaigrette

By Deeee

Ingredients

• Scallop Sandwiches
• 2 fresh scallops per serving (frozen not as good but will work)
• 2 sprouts worth Brussel of spout leaves
• 2 slices of Pancetta bacon
• 1 tsp maple syrup
• 1 tsp lemon
• Slow-Roasted Tomato Vinaigrette
• 3 roma tomatoes, cut in half length-wise
• 2 sprigs thyme
• 2 cloves garlic, roughly chopped
• canola oil - 2 tbsp for tomatoes, 3 tbsp for vinaigrette
• 1 1/4 tsp fresh tarragon, finely chopped
• 1 1/2 tsp red wine vinegar
• kosher salt and freshly cracked black pepper
• Note: multiply all ingredients if adding more scallops

Preparation

Step 1

Scallops
Fry the pancetta until medium rare (not crispy)
Remove pancetta to paper towel and fry the sprout leaves for a few seconds in bacon fat.
Pan sear the scallops until cooked through (about 2 min on each side on high heat)
Finish with maple syrup and lemon juice.
Cut scallop in half and place pancetta and sprout leaves inside. Finish with a few thyme leaves and the Tomato Vinaigrette.

Tomato Vinaigrette
Preheat oven to 200 degrees. In a small shallow baking dish, place tomato halves cut-side up. Drizzle with 2 tbsp canola oil. Sprinkle liberally with kosher salt and freshly cracked black pepper. Toss the seasoned tomatoes with the chopped garlic and thyme sprigs. Reposition tomatoes, making sure they are still cut-side up. Bake tomatoes at 200 degrees for 2 1/2 hours until tomatoes are completely tender/cooked through and starting to shrink up.

Once the tomatoes are done, remove the thyme from the pan. Allow the tomatoes to cool slightly until you are able to handle them. Remove the skins of the tomatoes over the baking dish. The tomatoes will be mostly liquid and not hold thier shape so be careful! They could be hot!

Pour all of contents of the baking dish and the red wine vinegar into a blender or food processor. Blend. While blending, slowly drizzle in 3 tbsp canola oil.

Pour the tomato vinaigrette into a bowl. Stir in the finely chopped tarragon. Season the vinaigrette with freshly cracked black pepper and kosher salt to taste. Enjoy on damn near anything or simply spoon to yourself in private! ;-)