Playing with standard concepts can be fun. For this meal we took the idea of a sandwich, and used perfectly seared huge sea scallops as the “bread”. For the “filling” of the sandwich we layered crispy, smokey thick slices of bacon, brussels sprout leaves that were sauteed in the bacon drippings, and herb-y sauteed shitake mushrooms. To finish the plate, we added a fresh and vibrant slow-roasted tomato and tarragon vinaigrette.
T: and we’re back.
A: with a bang, yo! we’ve been cooking tons of good shiz lately (although not posting much), but this…this was out of control!
T: this was beyond all control, and sooo tasty. Scallops are great by themselves, but these were above and beyond plain scallops. Oh yeah.
A: seriously! first off, you have to be out of your mind if you don’t like some huge-ass sea scallops… ditto with bacon –
T: preach on, sista!
A: but take those two great items, put them together with some other really tasty ingredients like bacony brussels sprout leaves, herbalicious shitake mushrooms, and to top it all off an insanely good, uber-fresh tasting tarragon tomato vinaigrette. mmm Mmm MMM!
T: Seriously that tomato sauce was one of my favorite parts. I would have drunk it. I would have drunk it until I got sick.
A: heheheh fortunately for you, i only made a small amount – just enough to use up completely on our four scallop sandwiches.
T: actually it would have been nice to drink it until I got sick. Just saying.
A: alright freak. do you have a rating for this little ditty?
T: ooh, we’ve been out of the rating game for a while. Umm… I give this ditty a 4.9/5.
A: woahzers t, that’s a huge score! i mean, this play on sandwiches was the bomb digs, but a 4.9?!? crazy!
T: it was ridiculously good. If the tomato sauce had not been so good the overall score would have gone down, but it was all just absurdly good. So, what do you give it?
A: i pretty much agree with your loco rating… i just can’t go that high. I give it a 4.78/5. it was un-freaking-believable. the scallops were perfectly cooked and each element just really worked. it’s a shame sea scallops are so expensive.
T: I know. Otherwise we’d have to eat them everyday. All seafood is expensive though
A: which i think is really weird… considering we live two blocks from the pacific ocean!
T: yeah. I guess we could go fishin’. Ehh. Not feeling it actually.
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
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! ;-)