Seared Scal­lops with Zuc­chini “Ravi­oli” and Tomato Wa­ter

SERVES 6–8

SAVEUR - - Contents -

To­tal: 1 hr. 10 min.

Tomato wa­ter, a del­i­cate pink broth made by drain­ing lightly cooked toma­toes in cheese­cloth, acts as a sum­mery base for warm scal­lops and feta-stuffed zuc­chini—in­gre­di­ents found in abun­dance near Twins res­tau­rant. “The tomato wa­ter re­minds us of the juices that would drain from our grand­mother’s adzhika,” the broth­ers say, a salsa-like condi­ment from their na­tive town of Kuban.

For the tomato wa­ter: 4½ lb. toma­toes, stems re­moved and re­served fresh thyme sprigs Kosher salt 3

For the zuc­chini “ravi­oli”: 2 medium zuc­chini

(14 oz.), peeled and sliced into ¼-inch-thick rounds (48 slices) 2 cups basil leaves, plus about 24 small leaves for gar­nish ½ cup plus 1 Tbsp. ex­travir­gin olive oil ½ cup finely grated

Parmi­giano-reg­giano ½ cup wal­nuts Kosher salt Freshly ground black pep­per ½ cup crum­bled feta

(about 5 oz.)

For the scal­lops: 24 sea scal­lops, prefer­ably wild-caught Kosher salt 1 Tbsp. un­salted but­ter 2 Tbsp. olive oil

Pea shoots, for gar­nish 1 Make the tomato wa­ter: Us­ing a sharp par­ing knife, score a 1-inch-long “X” in the bot­tom of each tomato. In a medium pot of boil­ing wa­ter, add the toma­toes and cook un­til the skins just be­gin to loosen, about 45 sec­onds. Re­move to a large bowl with a slot­ted spoon and let cool slightly; peel away the skins and dis­card. Drain the wa­ter from the pot and place the pot back on the stove.

2 Quar­ter the toma­toes, re­serv­ing the juices. Us­ing a melon baller, scoop out their seeds; re­serve the seeds in a sep­a­rate small bowl at room tem­per­a­ture, and trans­fer the re­main­ing tomato flesh and juices to a blender.

3 Blend the toma­toes un­til slightly chunky. Re­turn them to the empty pot, and add the thyme, tomato stems, and a pinch of salt; cook over medium-high heat un­til the toma­toes are sim­mer­ing and look wa­tery, 7–8 min­utes. Turn off the heat.

4 Set a fine strainer over a heat­proof bowl and line it with two lay­ers of cheese­cloth. Add the tomato mix­ture and let rest, stir­ring or lightly squeez­ing the pulp oc­ca­sion­ally, un­til

most of the tomato wa­ter has drained out, about 30 min­utes.

5 Mean­while, pre­pare the zuc­chini ravi­oli: Pre­heat the oven to 350°. In a food pro­ces­sor, add the basil, ½ cup olive oil, the Parmi­giano, the wal­nuts, ⅛ tea­spoon salt, and black pep­per to taste; process un­til a thick, slightly chunky paste forms. Trans­fer to a medium bowl and add the feta; stir well to com­bine. (Pesto mix­ture can be made up to 2 days in ad­vance.)

6 Line a large bak­ing sheet with parch­ment paper and brush it lightly with the re­main­ing 1 ta­ble­spoon oil. Add half the zuc­chini slices in a sin­gle layer, then top each with a scant ½ tea­spoon of the feta mix­ture. Place an­other slice of zuc­chini atop each, press­ing down around the edges lightly to al­most seal (wipe away any fill­ing that peeks out the sides). Roast 5 min­utes, then flip each zuc­chini us­ing a spat­ula and roast 2 min­utes more. Re­move and sea­son lightly with salt.

7 In a small pan over medium heat, add the tomato wa­ter and a pinch of salt, and gen­tly warm (do not boil).

8 Make the scal­lops: Sea­son the scal­lops lightly with salt. In a large skil­let over medi­umhigh heat, melt the but­ter. Add the olive oil and swirl the pan to coat. Once hot, care­fully add the scal­lops (they should siz­zle strongly on con­tact); cook un­til golden brown on one side, about 4 min­utes. Flip and cook for 1 minute more, then re­move the pan from the heat.

9 To serve, place about ½ cup of the tomato wa­ter in each of 6–8 shal­low soup bowls. Add 3–4 of the zuc­chini-feta ravi­oli and 3–4 scal­lops to each bowl. Sea­son the re­served tomato seeds lightly with salt and dis­trib­ute them among the bowls. Add a few small leaves of basil and a few pea shoots to each and serve.

Esum­mer in Moscow by the Berezutskiy twins: al fresco din­ing with dishes like bar­ley kasha baked in­side cel­ery root.

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