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Preheat oven to 350"F.
Fill a small pan with water and bring to a
boil. Using a sharp knife, gently tear the
skin of the tomatoes lengthwise in a
couple of spots and place in the boiling
water for about 3 minutes. Place tomatoes
in ice water for 2 minutes or until the skin
starts separating from the tomato. Peel,
cut in half and take off seeds using a small
spoon. Slice and dice tomatoes.
Place the red peppers in an ovenproof
dish, drizzle with 2 tablespoons of olive
oil. Roast for 20 minutes or until brown
and blistery. Remove peppers from oven.
Place them into a small bowl and cover
with plastic wrap. Asmall, tightly closed
paper bag will do also. This loosens the
skins and eases peeling. Finely dice the peppers.
In a large pan over medium heat, warm
remaining olive oil; add shallots and saute
for about 3 minutes or until shallots are
tender and translucent. Add pimentos and
saute for 3 minutes. Add bread crumbs,
vinegar, tomatoes and tomato juice.
Transfer into a blender, including roasted
peppers, and blend until smooth. Adjust
seasoning with salt and pepper. Cover and
refrigerate for 2 hours.
Pat dry and season sea scallops. In a
saucepan, over medium heat, warm oil
and saute scallops until firm and opaque,
about two minutes on each side.
Peel and dice avocados. Mix with lemon
juice.
Using a biscuit cutter or small round
cookie cutter as a mold, tightly pack
avocado in, being careful not to mash it.
Remove mold and pour an equal amount
of soup in each bowl (a soup or pasta bowl
may be used). Top each avocado "tower"
with a sauteed jumbo scallop. Garnish
each tower with julienned basil. |
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