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Tomato Tapas Trio

Chef/owner Morgan Carnegie,

This trio showcases distinct flavours: the sweetness of ripe tomato, the richness of roasted tomato and the tartness of its flavour cousin, the tomatillo.

Lamb Stuffed Tomatoes
4 Campari tomatoes
1/2 lb ground lamb
2 shallots, chopped
2 garlic cloves, crushed
1/4 cup bread crumbs
1 Tbsp fresh parsley, chopped
1 Tbsp pine nuts, coarsely chopped
1 cup red wine
1 egg, beaten
1 tsp salt
1 tsp ground black pepper
Fresh mint and hoisin sauce

Scallop with Dry Roasted Tomato Sauce
4 large scallops
6 ripe tomatoes, quartered
2 Tbsp canola oil
1 tsp salt
1 tsp pepper
1 carrot, finely diced
1 stalk celery, finely diced
1 medium onion, finely diced
3 cloves garlic, chopped
1/2 cup white wine
1/4 cup heavy cream

Panko Coated Pickerel with Tomatillo Salsa Fresca
1/2 lb pickerel cheeks (or fillet)
1/2 cup panko flakes
1 egg, beaten
1 cup flour, seasoned with salt and pepper
1/2 cup canola oil

Salsa Fresca
2 tomatillos, diced
1/2 fresh mango, diced
1/2 red pepper, diced
1/4 jalapeño pepper, finely diced
1/4 cup fresh cilantro, chopped
2 Tbsp extra virgin olive oil

Lamb Stuffed Tomato
1. Sauté shallots, garlic and pine nuts in oil over medium.
2. Add ground lamb and cook to well done. Add red wine and let stand for 10 min.
3. Combine lamb mixture, bread crumbs, egg, salt, pepper and parsley in food processor until smooth.
4. Hollow out tomatoes and stuff with mixture.
5. Bake at 375°F for 10 min.
6. Garnish with hoisin and mint.

Scallop with Dry Roasted Tomato Sauce
1. Drizzle quartered tomatoes with oil, salt and pepper. Roast at 400°F  until edges char (40-60 min).
2. Dry tomatoes 6-8 hrs in food dehydrator.
3. Sauté celery, carrots and onion. Add garlic, tomatoes and half of white wine. Deglaze pan.
4. Add cream and remaining wine. Reduce to half over medium heat.
5. Purée tomato mixture. Set aside.
6. Grill scallops and serve on pool of dry-roasted tomato sauce.

Panko Coated Pickerel with Tomatillo Salsa Fresca
1. Combine salsa ingredients.
2. Cut pickerel into 2″ pieces.
3. Dredge pickerel in flour. Dip in egg and roll in panko.
4. Pan fry pickerel until crispy.
5. Top pickerel with salsa fresca.

Place grilled romaine on plate. Lay asparagus and squash on romaine with tomato. Pour dressing and sprinkle parmesan cheese over vegetables. Lay tuna and squid on top of salad.

Yield: 4 servings of each appetizer

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