Scallops with Grilled Tomatoes and Aioli
Scallops with Grilled Tomatoes and Aioli
From "Maine Classics," the cookbook by the chefs at MC Perkins Cove restaurant in Ogunquit, Maine. This is described as a simple, grilled version of bouillabaisse, the classic French seafood stew.
Ingredients
- 6 plum tomatoes
- 18 U-10 scallops
- 3 tbsp extra virgin olive oil
- 3 tsp chives, chopped for garnish
- 2 tsp chervil for garnish
- 1/2 cup aioli
Aioli
- 1 1/2 cups mayonnaise
- 3 garlic cloves, peeled and finely chopped
Instructions
- Heat the grill to medium hot.
- Slice the tomatoes in half, coat with oil and grill for 2 minutes per side. Pull off the charred skin.
- Grill the scallops until golden brown, 2 minutes per side.
- Combine the mayonnaise and garlic cloves and mix well.
- Serve the scallops and tomatoes on a large platter or individual plates and top with chopped herbs, with the aioli on the side.
