Seared scallops, microgreens and caper breadcrumbs

Babiche Martens

Serve scallops in their shells for a rustic entree.

Ingredients

1 cup	Fresh breadcrumbs, white
2 cloves	Garlic, minced
1 Tbsp	Capers, finely chopped
1 tsp	Lemon zest
4 tsp	Olive oil
16	Scallops (Main)
1 Tbsp	Extra virgin olive oil
1 punnet	Microgreens

Directions

1. To make the breadcrumbs, mix the breadcrumbs and garlic together.
2. Heat a frying 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.