Title: Rockpool Coffin Bay Scallops w/ Braised Capsicum and Tomatoes
 Categories: Seafood
      Yield: 4 servings
      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
  Blanch, peel and dice 2 capsicums and 4 tomatoes. Finely dice 2
  cloves of garlic. Wash and dry 12 basil leaves, 12 tarragon fronds
  and 24 sprigs continental parsley. In a little olive oil, pan-fry the
  capsicums and garlic for a minute or two.
  Add the tomatoes, season, and cook for a another minute. Serve onto
  plates. Put a little more olive oil in the pan and saute 24 Coffin
  Bay scallops. Throw in the herbs to crisp and become translucent.
  Scatter onto the plates. Deglaze the pan with lemon juice, virgin
  olive oil and pepper. Pour over servings.
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/15/93. Courtesy Mark Herron.

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