Baked Scallops with Tomato Medley Salad

Baked Scallops with Tomato Medley Salad

Posted 2016-11-22 by Kate Matefollow
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.




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.

  • 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.

  • 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.

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


    Categories
    #scallops
    #seafood
    #dinner
    #lunch
    #salad
    #avocado
    #baby_bocconcini_

    %recipeyum
    227745 - 2023-07-17 10:31:24

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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