Cherry tomato zakouski
- 8 cherry tomatoes
- 4 scallops
- 1 pinch lemon zest
- 10 cl cream
- 4 basil leaves
- 2 tbsp. olive oil
- Ground pepper
Blanche the cherry tomatoes. Sauté the scallops until beautifully browned on both sides.
Blend the scallops with cream and chopped lemon zest; refrigerate.
Cut the top off the tomatoes then squeeze them empty by pressing on the sides. Using a pastry bag, stuff the tomatoes with the St- Jacques cold cream and replace their “caps.”
Balance them onto Zakouski spoons and season. Blending the basil leaves with olive oil, drizzle this mixture over the tomatoes just before serving.