Lutece's Bay Scallops With Tomato and Chives

• 3 ripe tomatoes, peeled and seeded
• 1 shallot, chopped
• 1/2 garlic clove, minced
• 13 cup heavy cream
• 1/4 cup chopped parsley
• 20 bay scallops
• 3 tablespoons butter, cut into bits
• 1/4 cup minced chives
• 1 tablespoon fish stock or water, if necessary
• 1/2 lemon

1. Preheat the oven to 400 degrees.
2. Puree the tomatoes in a food mill, blender or food processor.
3. Combine in a small nonreactive saucepan with the shallot, garlic and cream.
4. Bring to a boil, turn the heat to low and cook for 2 minutes.
5. Stir in the parsley, and keep warm.
6. Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
7. Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly.
8. Add the chives.
9. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water.
10. Taste the sauce, and add a little lemon juice if it is bland.
11. Serve the scallops with a bit of the sauce.

tomatoes, shallot, garlic, heavy cream, parsley, bay scallops, butter, chives, fish, lemon

Taken from cooking.nytimes.com/recipes/7696 (may not work)