Seared Scallops in Creamy Tomato Sauce

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Halve the tomatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter the radishes lengthwise. Roughly chop the onions. Quarter and deseed the lemon. Halve the baguettes. Roughly chop the parsley leaves and stems.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the mirepoix (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened and the liquid is reduced in volume. Add the halved tomatoes and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the liquid is slightly thickened. Add the cream and verjus. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the quartered radishes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the plain butter. Cook, stirring constantly, 1 to 2 minutes, or until melted and thoroughly combined. Turn off the heat; stir in the chopped onions and the juice of 2 lemon wedges until combined. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

Meanwhile, place the halved baguettes on a sheet pan, cut side up. Evenly spread the softened butter onto the cut sides of the bread. Toast in the oven 6 to 8 minutes, or until lightly browned and slightly crispy. Transfer to a cutting board and carefully halve on an angle.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat. Evenly top with the juice of the remaining lemon wedges. Divide the sauce among four serving dishes. Serve the sauce topped with the cooked scallops. Serve the cooked vegetables and garlic-herb bread on the side. Garnish the scallops with the chopped parsley. Enjoy!