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.

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Prep Time 15

Cook Time 15

Course Main Course

Cuisine New England: Down Maine

Servings 6

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.

Keyword scallops, seafood, tomatoes