Scallops with Tomatoes

Friday August 21

The recipe that inspired us is this, but with heirloom tomato and cherry tomatoes from the garden. The scallops were just the frozen sort, so this recipe suited them, as they are just barely cooked and then removed, so their copious juices can be boiled down while they remain tender. We also ransacked the garden for both lemon and lime thyme, which added to the lively citrus flavors.