Rockpool Coffin Bay Scallops With Braised Capsicum

Recipe Ingredients

2		Capsicums
4		Tomatoes
2		Garlic
12		Basil leaves
12		Tarragon fronds
24 sections		Parsley
		Olive oil
24		Coffin bay scallops
		Lemon juice olive oil
		Pepper

Recipe Instructions

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.

Source:
Seattle Times 2/12/97

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