Seared Scallops with Zucchini "Ravioli" and Tomato Water

Seared Scallops with Zucchini Ravioli and Tomato Water
Seared Scallops with Zucchini “Ravioli” and Tomato WaterSimon Bajada

Tomato water, a delicate pink broth made by draining lightly cooked tomatoes in cheesecloth, acts as a summery base for warm scallops and feta-stuffed zucchini—ingredients found in abundance near Twins restaurant. "The tomato water reminds us of the juices that would drain from our grandmother's adzhika," the brothers say, a salsa-like condiment from their native town of Kuban.