Peel and skin tomatoes.
Put in saucepan with garlic, lemon and lemon zest. Season with salt and
a few gratings of black pepper. Cook for 10 minutes, covered, over medium-high
heat. Remove cover and mash tomatoes with potato masher to break up. Turn
heat to medium low. Cook partially covered for 10 minutes. Remove cover
and cook another 15 minutes or until sauce has thickened slightly.
Remove from heat and
let cool. Discard garlic cloves. When cool stir in scallions, parsley,
oil and vinegar. Set aside.
Cut flounder in 6 equal pieces. The
pieces should be equivalent to the size of the tomatoes. Arrange in large
skillet with scallops. Put in lemon slices. Sliver scallion and toss over
fish. Pour in cold water to cover fish. Over medium heat, bring water
ALMOST to the simmer. Continue cooking, just at the simmering point, for
8 - 9 minutes, watching carefully that liquid does not get too hot. Remove
from heat and let cool in the liquid.
Meanwhile, scald skin and seed the
tomatoes. Cut a slice off each end so they sit flat. Cut in half.
Heat oil in frying pan large enough
to hold all tomato slices. Cook for 30 seconds each side. Drain on paper
towels. Arrange on serving platter.
Remove fish from liquid. Drain and
pat dry. Put one slice of fish on top of each tomato half. Spoon dressing
over fish. Lay two anchovies over each piece in a crisscross pattern.
Cut each scallop in half and put in
the center of each fish slice.
Pit olives and cut in half. Place
one half olive on top of scallop. Garnish with parsley.
Serves: 4 - 6
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