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Baked Scallops with Tomato Medley Salad

by Kate Mate (follow)
Dinner (1923)      Lunch (1507)      Salad (314)      Seafood (154)      Avocado (120)      Scallops (5)      Baby Bocconcini (1)     
I had never cooked scallops before, but I saw them in the seafood section at the supermarket and thought I have to give this a go. They turned out well, and if you like scallops I think you will like these.




Baked Scallops with Salad
Baked Scallops with Tomato Medley Salad


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: Serves 2

Ingredients
For the Scallops
40 g Butter
40 g Pesto
40 g Panko breadcrumbs
Pepper to taste
Squeeze of lemon juice
6 scallops in their shells

For the Salad
1 punnet of tomato medley (see notes)
1 ripe avocado
2 tablespoons of lemon juice
2 tablespoons of olive oil
Half a red onion sliced
5- 10 pieces baby bocconcini
10 g of basil pesto
1/4 teaspoon minced garlic
Pepper to taste
Salt to taste

Method
Preheat the oven to 240 degrees or 220 degrees fan forced.
In a bowl add butter and melt for about 20-30 seconds.
Next add in the pesto, pepper, breadcrumbs and mix well to combine.
Wash the shells and scallops and pat dry.
Next place the scallops on to a baking tray and spoon about one teaspoon of the breadcrumb mixture on to each scallop making sure it is well covered.



Baked Scallops with Salad
Scallops with Pesto breadcrumbs


Bake scallops for 10-12 minutes.
To make the salad start by washing the tomatoes and slice in half. Salt each tomato a little and add to a big mixing bowl.
Next thinly slice half a red onion and add it to the bowl.
Cut the avocado in half and then cut slices of avocado. Scoop the slices out gently and place on a cutting board and dice the avocado and add it to the mixing bowl.
In a small bowl add the 10 g of pesto and the baby bocconcini and mix well to coat the bocconcini in the pesto, then add to the mixing bowl.



Some of the bocconcini marinated
Bocconcini absorbs flavour when you marinate it


In another small bowl make the dressing by adding the lemon juice, olive oil, pepper and garlic together and mix well.
Pour the dressing over the salad and toss well.
Spoon the salad on to two plates and set aside for when the scallops cook.



Some of the bocconcini marinated
Save some room on the plate for the scallops


Once scallops are cooked leave them in the shell and place three on each plate alongside the salad and serve immediately.



Tomato medley tomatoes
Tomato medley tomatoes are a punnet of tomatoes that are red, orange, yellow and purple available at Woolworths


Categories
#Scallops
#Seafood
#Dinner
#Lunch
#Salad
#Avocado
#Baby Bocconcini
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