Crumbed scallops with grilled tomatoes and salsa verde. Photo / Babiche Martens
Crumbed scallops with grilled tomatoes and salsa verde. Photo / Babiche Martens
Serves 4
16-20 fresh scallops, cleaned 2 cups fresh breadcrumbs Salt and freshly ground black pepper 2 Tbs parmesan, grated - plus extra shaved, to garnish 1 Tbs parsley, chopped - plus extra for the salsa Olive oil 4 tomatoes, halved Fresh oregano Lemon wedges
Salsa verde 1 cup parsley 1 cup basil Olive oil 2 cloves garlic, chopped 2 anchovies, chopped 1 Tbscapers 1 Tbs lemon juice
1 Preheat the oven to 200C. Put the breadcrumbs into a bowl and season. Add the parmesan and parsley, then just enough olive oil to soften.
2 Press the crumbs on the scallops then bake for approximately 5 minutes or until golden and crispy. Serve with the grilled tomatoes, salsa verde, shaved parmesan and lemon.
3 To grill the tomatoes; drizzle the tomatoes with olive oil then place cut side down on a hot grill or pan. Leave for a couple of minutes then turn over and season, top with a little fresh oregano and cook for a further minute or until tender, depending on size.
4 To make the salsa verde; put the ingredients into a food processor and blend with enough olive oil until combined but still coarse.
