Seared Scallops with Zucchini "Ravioli" and Tomato Water | Saveur

Name: Seared Scallops with Zucchini "Ravioli" and Tomato Water | Saveur
Ingredients: 4 1 ⁄ 2 lb. tomatoes, stems removed and reserved; 3 sprigs fresh thyme; Kosher salt; 2 medium zucchini (14 oz.), peeled and sliced into 1/4-inch-thick rounds (48 slices); 2 cups basil leaves, plus about 24 small leaves for garnish; 1 ⁄ 2 cup plus 1 Tbsp. extra-virgin olive oil; 1 ⁄ 2 cup finely grated Parmigiano-Reggiano; 1 ⁄ 2 cup walnuts; Freshly ground black pepper; 1 ⁄ 2 cup crumbled feta (about 5 oz.); 24 sea scallops, preferably wild-caught; 1 tbsp. unsalted butter; 2 tbsp. olive oil; Pea shoots, for garnish

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Tomato water acts as a summery base for warm seared scallops and feta-stuffed zucchini.

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Ingredients

4 1⁄2 lb. tomatoes, stems removed and reserved
3 sprigs fresh thyme
Kosher salt
2 medium zucchini (14 oz.), peeled and sliced into 1/4-inch-thick rounds (48 slices)
2 cups basil leaves, plus about 24 small leaves for garnish
1⁄2 cup plus 1 Tbsp. extra-virgin olive oil
1⁄2 cup finely grated Parmigiano-Reggiano
1⁄2 cup walnuts
Freshly ground black pepper
1⁄2 cup crumbled feta (about 5 oz.)
24 sea scallops, preferably wild-caught
1 tbsp. unsalted butter
2 tbsp. olive oil
Pea shoots, for garnish