Title: Rockpool Coffin Bay Scallops w/ Braised Capsicum and Tomatoes
Yield: 4 servings
2 Cloves garlic
12 Basil leaves
12 Tarragon fronds
24 Sprigs parsley
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.