Crumbed scallops with grilled tomatoes and salsa verde

Babiche Martens

Scallops

16	Scallops (Main)
2 cups	Breadcrumbs
1 to taste	Salt & freshly ground pepper
2 Tbsp	Parmesan cheese
1 Tbsp	Fresh parsley
1 dash	Olive oil
4	Tomatoes (Main)
1 to taste	Fresh oregano
1	Lemon

Salsa Verde

1 cup	Fresh parsley
1 cup	Basil
1 dash	Olive oil
2	Garlic cloves
2	Anchovies
1 Tbsp	Capers
1 Tbsp	Lemon juice

Directions

1. Preheat the oven to 200C. Put the breadcrumbs into a bowl and season.
2. Add the parmesan and parsley, then just enough olive oil to soften.
3. Press the crumbs on the scallops then bake for approximately 5 minutes or until golden and crispy.
4. Serve with the grilled tomatoes, salsa verde, shaved parmesan and lemon.
5. To grill the tomatoes; drizzle the tomatoes with olive oil, then place cut side down on a hot grill or pan.
6. 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.
7. To make the salsa verde; put the ingredients into a food processor and blend with enough olive oil until combined but still coarse.