Image courtesy of Yelp.com
I love scallops. They're sweet meaty little seafood morsels that have a delicate and luxurious flavour. That coupled with the fact their flavour is wonderfully versatile and can go with a whole range of other flavours and textures makes the palate more excited.
This recipe combines aromatic elements from the herb crust whilst using the sweetness of the chilli to elevate the aromatic tones and give a prominent but pleasant "punch". This is ideal as a starter or can be modified to a main course by adding other elements - some people abhor the idea but i like it with guacamole as a puree, I guess its all about preference.
Makes 10 -so by all means divide by 2 for a dinner party sized bath or adjust accordingly.
50g of fresh breadcrumbs
5 bell peppers diced
5 lemons zested
10 garlic’s finely diced
Punch of flat leaf parsley shredded
300g of nibbed almonds
5 scallops per portion
The doing bit:
Mix in a bowl the breadcrumbs, lemon zest, chopped garlic, parsley and nibbed almonds
Moisten with the olive oil
Cover the mixture on top of the scallop
Bake in the oven for 5 minutes and brown under the grill
Roast tinkerbell chilli
Cut the chilli in half
Fill the chilli half with a cherry tomatoes and shredded basil, drizzle with olive oil and rock salt
Roast on silicone paper for 40 minutes in a medium oven
Place five scallops around a ball of salad
2 lemon wedges
dress with olive oil and lemon juice