Online Magazine Spring/Summer 2003   Seared Sea Scallops, Tomato Fondue, Baby Arugula Pea Coulis By Chef Jason Knibb of Sundance Village Tree Room & Foundry Grill Tomato Fondue 15 roma tomatoes, cut in half (not lengthwise), seeded 1 oz olive oil 2 T garlic, minced fine 2 T shallot, minced fine 1 tsp thyme leaves 1 tsp lemon zest, minced fine In a medium saucepot on medium-low heat, add oil, shallot and garlic. Sauté shallot and garlic until tender (about 3-5 minutes). Do not color the shallots and garlic. Slice the tomatoes and squeeze the seeds from them, reserve the seed juice. Add the tomatoes to the saucepot and stir. Strain the seed juice through a sieve, discard the seeds. Add the juice to the tomatoes and simmer for 30 minutes, stirring often. The mixture should start to thicken; when it does, remove from stove. Using a food mill, pass the tomatoes through and back into the saucepot and return to the stove. Let simmer on low heat until thick (about 5-10 minutes). Season with thyme, lemon zest and salt and pepper to taste. Remove from stove and keep warm. Pea Coulis 1 c English peas 1 T shallot, minced fine 1 tsp garlic, minced fine 1 c chicken stock or vegetable stock In a sauté pan on medium heat, add oil and sauté shallots and garlic until tender (about 2-3 minutes). Add peas and sauté for 2-3 more minutes or until tender. Add stock, reduce heat to low, and simmer for 5 minutes. Using a blender, add mixture and season with salt and pepper to taste and blend until smooth. Seared Sea Scallops 1 lb sea scallops, about 12 large-sized Preheat a large sauté pan on medium-high heat. Season scallops with salt and pepper on both sides. Add 1 oz of oil to the sauté pan. Make sure the pan is hot and add scallops, searing them for 1 minute on both sides. Remove from pan. Serving 1/4 lb baby arugula 1 T white wine vinegar 3 T extra virgin olive oil To assemble, use an 8 inch salad plate and place a spoonful of the tomato fondue in the center of the plate. Spoon the pea coulis around the tomato fondue. Place three scallops in a triangle in the center of the tomato fondue. In a bowl, add arugula, oil and vinegar, season with a little salt and pepper, and toss well. Place a small pile of arugula on top of the three scallops and serve.