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 Tbs capers
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.

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