Scallops with Garlic Cream and Tomato Jam

Name: Scallops with Garlic Cream and Tomato Jam (Vieiras con Crema de Ajo y Mermelada de Tomates)
Cuisine: Spanish
Ingredients: Tomato Jam; Freshly ground black pepper; 24 large sea scallops; Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 6 tablespoons extra-virgin olive oil; ⅓ cup bottled clam juice, or chicken stock or broth; ⅓ cup bottled clam juice, or chicken stock or broth; 1 cup heavy (whipping) cream, or more if needed; ⅓ cup bottled clam juice, or chicken stock or broth; 14 medium-size garlic cloves; 12 lightly smashed and 2 minced

Vieiras con Crema de Ajo y Mermelada de Tomates

Preparation info

Serves
4

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

This modern Catalan way of preparing seafood is not only great for scallops; it’s also fabulous for many different types of seafood, from shrimp to lobster to fish fillets, such as turbot or sea bass. The contrast of tastes—the smooth garlicky cream and olive oil emulsion and the sweetened roasted tomatoes—is truly attention grabbing.

Ingredients

14 medium-size garlic cloves; 12 lightly smashed and 2 minced
1 cup heavy (whipping) cream, or more if needed
⅓

Method

Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make about 1 cup. Let the garlic cream cool for a fe