Seared sea scallops, sweet and sour tomatoes and crispy cab
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Scallops |
| 6 | smalls | Tomatoes |
| 1 | tablespoon | Caster sugar |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Red wine vinegar |
| ½ | Clove garlic | |
| 4 | Basil leaves | |
| 6 | tablespoons | Olive oil |
| ¼ | Savoy cabbage; cut into julienne | |
| Oil for frying | ||
Directions
Place the tomatoes into the pan and sprinkle with olive oil and caster sugar. Place on heat until sugar starts to caramelise, add the vinegar's and allow to boil for 2 minutes.
Add the garlic, basil and olive oil and remove from heat. Allow to stand for 5 minutes.
Heat a non stick pan with a little oil and fry the scallops for 2 minutes on both sides.
Deep fry the cabbage in oil until crispy and strain onto kitchen paper.
Season with salt and pepper.
Place 3 tomatoes into the centre of each plate and top with the scallops.
Drizzle some of the lovely dressing around and garnish with the crispy cabbage.
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