2 md Tomatoes
4 oz Scallops; chilled
1/3 c Heavy cream
Salt and freshly ground
-black pepper
1 lb Cooked fresh lump crabmeat;
-cleaned to remove
; any shell
1 md Bunch fresh chives; finely
-chopped
1 1/2 c Canned tomatoes; chopped
1/2 c Heavy cream
Preheat the oven to 350? F. Cut the tomatoes in half, horizontally. With a
spoon scoop out the interior with the juices and seeds and discard. Cut the
remaining tomato shell into ?/8-inch dice.
In a food processor, puree the scallops. Through the feeding tube, slowly
drizzle the 1/3 cup of heavy cream into the food processor as you continue
to process. When the puree is smooth, season it lightly with salt and
pepper to taste. Transfer the mixture to a large bowl.
Gently fold the scallop mixture with the crabmeat, half the fresh tomatoes
and half of the chives, then season with 1/2 teaspoon salt.
Butter a baking sheet. Shape the mixture into 12 small disks, about 2
inches wide and 1/2-inch thick and set them on the baking sheet. Bake for
15 minutes or until cooked through.
TO MAKE THE SAUCE: While the crab cakes are cooking, in a small skillet
bring the canned tomatoes and cream to a simmer for a couple of minutes.
Season to taste with salt and pepper and remove the sauce from the heat.
To serve, spoon some sauce in the middle of each plate, and set 3 crab
cakes on top. Sprinkle the remaining tomatoes and chives over the sauce and
crab cakes and serve immediately.
Yields
1 servings