1 1/2 cups tomato pulp
2 tablespoons minced parsley
1 tablespoon minced basil
1 clove garlic, minced
2 1/2 tablespoons unsalted butter, divided
1 pound bay scallops
1/4 cup EACH julienned celery, carrots, turnips,
leeks, white part only

Preheat oven to 450 degrees. Put the tomato pulp in a bowl with the
parsley, basil & garlic. Melt 2 Tbsps. butter in a saucepan. Add julienned
vegetables (each should be 2 inches and very thin). Season with salt &
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 4 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.