Scallops Baked With A Julienne of Vegetables

Preheat oven to 450 degrees F.

Put the tomato pulp in a bowl with the parsley, basil and garlic. Melt 2 Tbsps. butter in a saucepan. Add julienned vegetables (each should be 2 inches and very thin). Season with salt and pepper, then cover with a ball of wax paper. Over low heat sweat the vegetables for 5 minutes.

While they are sweating, rinse the scallops, pat them dry. Arrange 1/2 the vegetables on the bottom of individual ramekin dishes. Cover the vegetables with 1/2 the tomato mixture, then top with 1/2 the scallops. Season to taste; cover with remaining vegetables and tomato mixture.

Place ramekins on a baking sheet; bake 5 minutes. This is ready when the liquid is bubbling and the scallops, if you can see them, have become opaque. Carefully pour the liquid out of each ramekin, then replace it on the baking sheet. Top each with 1/4 of the remaining butter. Return to the oven; bake 5 minutes. Transfer onto serving plates, fluff with a fork.