Tomato Water is literally Tanya’s favorite dish that I cook for her. Not the scallops. Just the tomato water. And whatever I put in the water she is down with. But for her, it is all about the water. And it should be. Its incredible. It is rich, and light at the same time. It just tastes like summer. It couldn’t be easier to make and feels so damn fancy. You’re guests will be so impressed. Do it. And do it NOW! Tomatoes are perfect right now. Splurge and get some heirloom from the Farmer’s Market. I promise it will be worth it.
Scallops in Tomato Water
Serves 4
2 lbs. ripe heirloom tomatoes
Kosher salt
6 large basil leaves
1/2 small shallot
Cheesecloth
8 large scallops
Olive oil
Micro greens for garnish
1-2 Days before your party, start the tomato water. Dice up tomatoes and sprinkle with salt (about 1 tablespoon)
Line a mesh strainer set inside a mixing bowl with cheese cloth and place the tomatoes inside. Twist the cheesecloth. Place shallot in the mixing bowl along with 4 basil leaves. Refrigerate until ready to serve.
Make sure that scallops are completely thawed and dry by placing on a paper towel lined plate and topping with more paper towels and another plate. Refrigerate while you do your other party prep.
When ready to serve, remove tomato water from frig. Squeeze cheesecloth with your hands to get as much liquid out as possible. Remove shallot and basil. Taste – if too salty add 1-2 tablespoons of water. Chiffonade 2 remaining basil leaves.
Heat a large skillet over medium high and film with olive oil. Sprinkle the salt and sear about 4 minutes. Flip and cook another 2-3 minutes. Transfer 2 scallops each to deep bowls. Ladle about 4 ounces of tomato water into each bowl. Drizzle with a touch of olive oil. Garnish with micro greens and basil.
