Baked scallop, strawberry and tomato sauce vierge

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This beautiful scallop dish from Claude Bosi is served with a very light tomato sauce, made from herb-infused tomato water. The scallops are very briefly baked and finished with a generous drizzle of floral extra virgin olive oil.

First published in 2023




Tomato water


To finish


  • Muslin cloth



Blend all of the ingredients for the tomato water together in a food processor to form a pulp


Line a colander with a clean cloth or some muslin, place over a bowl and tip in the tomato pulp. Leave in the fridge to drain until all the liquid has dripped into the bowl


Once fully drained, squeeze out the pulp to get every last drop out


Whisk the arrowroot into 160g of the cold tomato water, add the shallots, set aside in a small saucepan. It will look very milky, but don’t worry about that

  • 8g of arrowroot
  • 4g of shallots, finely diced

Cut the scallops in two horizontally and leave out at room temperature for about an hour. If your scallops are smaller, you can also leave them whole. Warm your serving plates


Preheat the oven to 200°C


Mix the herbs together, then mix the diced tomato and strawberry together


Have everything handy – the sauce is made at the last minute. When you are ready to serve, season the scallops very lightly, brush both sides with a little oil and sprinkle with salt. Bake for two minutes on a non-stick tray or a shallow dish lined with paper, until they are just warm

  • extra virgin olive oil
  • fleur de sel

Whilst the scallops are baking, bring the tomato water mix to the boil rapidly, whisking throughout. When the water has thickened and cleared – you should have a nice glossy sauce – whisk in the 25g of olive oil. Stir in the herbs and then stir in the tomato and strawberry mix. Check the seasoning and adjust to taste

  • 25g of extra virgin olive oil

Lay two scallop halves on each plate, slightly off set from one another. Spoon the sauce over the top of them, allowing it to pool slightly around the sides. Drizzle with more olive oil and serve immediately

A legend amongst his peers and known for combining highly skilled classical techniques with the world’s best produce, Claude Bosi is one of the best chefs in the UK today.

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