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-> [Braised, Scallops, Seafood] -> [Rockpool coffin bay scallops with braised cap Recipe] |
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Rockpool coffin bay scallops with braised cap
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| Artist: |
_ |
| Categories: |
Braised, Scallops, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | 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 |
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Procedures:
| 1 | Blanch, peel and dice 2 capsicums and 4 tomatoes. | | 2 | Finely dice 2 cloves of garlic. | | 3 | Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs continental parsley. | | 4 | In a little olive oil, pan-fry the capsicums and garlic for a minute or two. | | 5 | add the tomatoes, season, and cook for a another minute. | | 6 | Serve onto plates. | | 7 | Put a little more olive oil in the pan and saute 24 coffin bay scallops. | | 8 | Throw in the herbs to crisp and become translucent. | | 9 | Scatter onto the plates. | | 10 | Deglaze the pan with lemon juice, virgin olive oil and pepper. | | 11 | Pour over servings. |
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