Crumbed scallops with grilled tomatoes and salsa verde
( SERVES 4 )

Photo by Babiche Martens

Viva 28/9/2012

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Amanda Laird

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Preheat the oven to 200 degC. Put the breadcrumbs into a bowl and season.
Add the parmesan and parsley, then just enough olive oil to soften.
Press the crumbs on the scallops then bake for approximately 5 minutes or until golden and crispy.
Serve with the grilled tomatoes, salsa verde, shaved parmesan and lemon.
To grill the tomatoes; drizzle the tomatoes with olive oil then place cut side down on a hot grill or pan.
Leave for a couple of minutes then turn over and season, top with a little fresh oregano and cook for a further minute or until tender, depending on size.
To make the salsa verde; put the ingredients into a food processor and blend with enough olive oil until combined but still coarse.