Seared sea scallops, sweet and sour tomatoes and crispy cab

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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Carlton Food Network

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