Recipes

SCALLOPS PROVENCALE  

Serves 4

• 4 ripe, red tomatoes, cored & halved
• olive oil
• freshly ground salt & pepper
• 12-16 fresh large scallops, cleaned
• a dollop of butter
• 2 garlic cloves, finely chopped
• 2 tbsp freshly chopped parsley

Preheat oven to 180°C.

Place tomatoes in a baking tray, cut side up, and sprinkle with a little oil and seasonings. Cook in oven until they collapse a little.

Then place tomatoes on a serving dish (or individual plates) and set aside.

When tomatoes are ready, heat 2 tbsp oil in a heavy-bottomed frypan and quickly sear scallops until lightly coloured.

Then pile scallops on top of tomatoes.

Add garlic and parsley to pan, together with a little more oil. Stir well and briefly cook. Then pour over scallops and tomatoes.

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