Rockpool coffin bay scallops with braised cap
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | Capsicums | |
| 4 | Tomatoes | |
| 2 | Cloves garlic | |
| 12 | Basil leaves | |
| 12 | Tarragon fronds | |
| 24 | Sprigs parsley | |
| Olive oil | ||
| 24 | Coffin Bay Scallops | |
| Lemon juice olive oil | ||
| Pepper | ||
Directions
Blanch, peel and dice 2 capsicums and 4 tomatoes. Finely dice 2 cloves of garlic. Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs continental parsley. In a little olive oil, pan-fry the capsicums and garlic for a minute or two.
Add the tomatoes, season, and cook for a another minute. Serve onto plates. Put a little more olive oil in the pan and saute 24 Coffin Bay scallops. Throw in the herbs to crisp and become translucent.
Scatter onto the plates. Deglaze the pan with lemon juice, virgin olive oil and pepper. Pour over servings.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. Courtesy Mark Herron.