Cut the tomatoes into slices and lay them in equal parts with the skin facing downwards on a baking sheet lined with parchment paper. Season with salt, sugar, thyme and add the extra virgin olive oil. Place in oven for 3 hours at 90 °.
Procedures for scallops:
In a frying pan heat the butter, add the scallops and cook on Both Sides. Heat the cream of chickpeas and make fluent adding a bit ‘of water, if necessary.
Lay the chickpea cream and summer truffle on the dish, place the scallops evenly and decorated with confit tomatoes.