Scallop season is drawing to a close so get them while you can.
|1 ½ cups||Ciabatta bread, crusts removed, torn into olive-sized chunks|
|2 Tbsp||Red wine vinegar|
|4 Tbsp||Extra virgin olive oil|
|100 ml||Tomato passata|
|1||Garlic clove, crushed|
|½ cup||Roasted red peppers, peeled and cut into 2cm strips|
|2||Tomatoes, ripe, cut into quarters|
|3 sticks||Celery, taken from the heart of the bunch, cut diagonally into 5cm long pieces|
|½ cup||Basil leaves|
|10||Scallops, mixed with a little garlic oil to coat|
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- Break bread into small chunks and place in bowl of food processor. Sprinkle vinegar all over bread, add oil and passata then set aside for 15 minutes to macerate.
- Add garlic to processor bowl then pulse until mixture is rough in texture, but forming a kind of sauce. Remove to a large mixing bowl and season to taste with salt and pepper.
- Add peppers, tomatoes, celery, olives and basil to mixing bowl. Gently toss to combine, then arrange on serving plates.
- Heat a cast iron pan to high heat. Salt scallops lightly and add to pan. Sear, turning once, for just 30 seconds on each side. Serve scallops with salad.