Scallops Baked with a Julienne of Vegetables

1 1/2 cups tomato pulp
1 tablespoon minced basil
2 1/2 tablespoons unsalted butter, divided
1/4 cup EACH julienne celery, carrots, turnips, leeks (white part only)
2 tablespoons minced parsley
1 clove garlic, minced
1 pound bay scallops

Preheat oven to 450 degrees.

Put the tomato pulp in a bowl with the parsley, basil, and garlic.

Melt 2 Tbsp. butter in a saucepan. Add julienne vegetables (each should be 2 inches and very thin). Season with salt and pepper, then cover with a ball of wax paper. Over low heat sweat the vegetables for 5 minutes.

While they are sweating, rinse the scallops and pat them dry.

Arrange 1/2 the vegetables on the bottom of 4 ramekin dishes. Cover the vegetables with 1/2 the tomato mixture, then top with 1/2 the scallops. Season to taste; cover with remaining vegetables and tomato mixture.

Place ramekins on a baking sheet; bake 5 minutes. This is ready when the liquid is bubbling and the scallops, if you can see them, have become opaque.

Carefully pour the liquid out of each ramekin, then replace it on the baking sheet. Top each with 1/4 of the remaining butter. Return to the oven; bake 5 minutes. Transfer onto serving plates, fluff with a fork.

Source: Farm Fresh to You