| Cooking time | 55 minutes |
| Monday |
|---|
| Tuesday |
|---|
| Wednesday |
|---|
| Thursday |
|---|
| Friday |
|---|
| Saturday |
|---|
| Sunday |
|---|
Slice tomatoes into 6 wedges & then halve them. Drizzle with 1 tbsp of oil & season with salt & pepper.
On a baking paper lined sheet tray, roast tomatoes in a 350F degree preheated oven until tomatoes look shrunken in size & brighter in color, aprx 30 mins. Remove from the oven & set aside.
Heat up 1 tbsp of oil in a heavy-bottom saute pan over medium heat (hot but not smoking).
Add shallots & garlic, cook for 1-2 mins, stirring. Color but don't burn.
At this time; crumble in the saffron threads, lightly season with salt & pepper, toast for 20-30 seconds. (Pro Tip: Do not use a wooden spoon when cooking saffron as it'll absorb its color & flavor.)
Deglaze the pan with white wine, bring to just a boil then drop to a simmer & cook for 4 mins.
Add the roasted tomatoes you made earlier. Add the capers & lemon juice too. Stir well & cook for 2 mins, then turn off the heat & reserve until it is time to plate & serve. (Pro Tip: For added heat (spice), add a pinch of chili powder.)
Slice tomatoes into eight 1/4 inch slices.
Remove the tough crescent shaped abductor muscle from the sides of the scallops (if still intact). Rinse scallops well & thoroughly pat dry. Season lightly with salt & pepper, on both sides.
Add & heat oil in a non-stick saute pan over medium-high heat. Carefully place scallops in the pan & cook (undisturbed) for 2 mins, before flipping over. When done, scallops should feel firm but not tight. (Pro Tip: For a darker sear & richer finish, add a small dollop of unsalted butter when flipping scallops.)
Place sliced tomatoes on your plates or shallow bowls, lightly season with salt. Top each slice with a seared scallop. Spoon over the warm saffron tomato & caper sauce. (Pro Tip: Add fresh cracked black pepper, tableside if desired. Pair with a clean, unoaked Chardonnay.)
Combine & pulse cilantro & lime juice together in a blender or food processor. Puree on low while pouring in the olive oil in a steady stream. Blend till well combined, taste & adjust seasoning. (Pro Tip: Sometimes the cilantro can give off a slight bitter taste, if so add a bit of honey in to balance.)
