Rockpool Coffin Bay Scallops with Braised Capsicum

Name: Rockpool Coffin Bay Scallops with Braised Capsicum and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each capsicums; 4 each tomatoes; 2 cloves garlic; 12 each basil; 12 each tarragon leaves fronds; 24 Sprigs parsley leaves; 1 x olive oil; 24 each bay scallops; 1 x lemon juice; 1 x black pepper

Servings: persons

1
Blanch, peel and dice 2 capsicums and 4 tomatoes.
2
Finely dice 2 cloves of garlic.
3
Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs continental parsley.
4
In a little olive oil, pan-fry the capsicums and garlic for a minute or two.
5
Add the tomatoes, season, and cook for a another minute.
6
Serve onto plates.
7
Put a little more olive oil in the pan and saute 24 Coffin Bay scallops.
8
Throw in the herbs to crisp and become translucent.
9
Scatter onto the plates.
10
Deglaze the pan with lemon juice, virgin olive oil and pepper.
11
Pour over servings.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 each capsicums, 4 each tomatoes, 2 cloves garlic, 12 each basil, and more.

Yes, Rockpool Coffin Bay Scallops with Braised Capsicum and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rockpool Coffin Bay Scallops with Braised Capsicum and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions