Rockpool Coffin Bay Scallops with Braised Capsicum and Tomatoes Recipe

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.

No additional tips available.

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

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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.

Rockpool Coffin Bay Scallops with Braised Capsicum and Tomatoes

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