1 cup fresh white breadcrumbs
2 cloves garlic, minced
1 Tbs capers, finely chopped
1 tsp lemon zest, finely grated
4 tsp olive oil
1 Tbs extra virgin olive oil
1 punnet of micro greens
1 To make the breadcrumbs; mix the breadcrumbs and garlic together.
2 Heat a fry pan and when hot, pour in the oil then the crumbs and toast until golden and crisp.
3 Add the capers and lemon zest. Stir through, then keep warm.
4 Cook the scallops in the olive oil until just cooked. Season.
5 Serve the scallops in shells if possible. Sprinkle with micro greens and breadcrumbs.