Seared scallops, micro greens and caper breadcrumbs. Photo / Babiche Martens

Serves 4

1 cup fresh white breadcrumbs
2 cloves garlic, minced
1 Tbs capers, finely chopped
1 tsp lemon zest, finely grated
4 tsp olive oil
16 scallops
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.

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