High-Pressure Tomato Sauce:
Process the cherry tomatoes in a food processor in small batches, just until crushed. Warm the olive oil in the bottom of the pressure cooker for 60 seconds. Add the crushed tomatoes, stir for a few minutes and add the remaining ingredients. Stir together and put on the pressure-cooker lid and cook until high-pressure setting is on. Turn down heat and cook on high-pressure setting for 30 minutes. Turn off heat and allow pressure cooker to cool until safe to open; follow the safety instructions on your pressure cooker. Strain the sauce through a medium sieve to remove seeds, and set aside.
Put sea scallops into sous-vide package with oil, vacuum seal and cook in a circulator water bath at 128°F for 1 hour. Remove scallops from package and sear lightly on both sides.
For an appetizer portion, spoon 1 ounce heated tomato sauce onto a plate, arrange 1 seared scallop on top and garnish with nori komi furikake with 1 pinch wild fennel pollen added.
Recipe by Chef Mark Miller