0
0 ITEM(S) - £0.00 GO

Menu

    • Seared Scallops with Sauce Vierge

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 94; Fat 1.2g; Protein 19.5g; Carbs 0g; Omega-3 fatty acids 333mg
    Scallops are quite expensive, but don’t fret! You can make them taste like high-end seafood without all the fancy recipes. Olive oil and some basic ingredients all impart a lovely flavour that seafood can only dream of.
    1 rating
    layout 0 comment

    Ingredients

    • For the scallops
    • 12 large diver-caught scallops, roe attached
    • Olive oil for drizzling
    • Salt and freshly ground black pepper to taste
    • For the sauce Vierge
    • 1 tablespoon coriander seeds
    • 1 garlic clove
    • 2-3 tbsp extra virgin olive oil
    • 1 large ripe tomato
    • A handful of fresh tarragon
    • A handful of fresh basil
    • A handful of fresh coriander
    • ½ lemon, juice only
    • Salt to taste
    • To serve
    • Lemon wedges

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve with a side of Extra-Virgin Olive Oil lathered with pineapple white balsamic vinegar.

    Frozen Scallops Products

    • Scallops 800g Net

    • King Scallops – Roeless 1kg