Cocktail tomatoes with brown-butter scallops from Deep Run Roots: Stories and Recipes from My Corner of the South (page 280) by Vivian Howard

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Notes about this recipe

  • stockholm28 on August 24, 2019

    While I loved the scallops with the creamy grits, I wasn’t a fan of the cocktail tomatoes with this dish. I thought the tomatoes were too strong in flavor to go with the delicate flavor of the scallops. I made half a batch of the cocktail tomatoes which made about 2 quarts.

  • MelMM on February 03, 2019

    The cocktail tomatoes are a component of many other recipes, and delicious on their own. I have not made the scallop portion of this.

  • SheilaS on August 26, 2017

    The cocktail tomatoes need to marinate for at least a week so this requires some planning ahead but once they are done, the dish comes together very quickly. They have some flavors similar to cocktail sauce but after being warmed in the brown butter, they turn into something very special. The scallops get dusted with cayenne before being seared and are served over Vivian's foolproof grits which taste especially creamy as they are cooked in milk. The creamy grits were the perfect balance to the vinegary tomatoes. I was going to use plain polenta cooked in water but I'm glad I trusted Vivian and used her recipe.

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