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Rockpool Coffin Bay Scallops With Braised Capsicum & Toma

Rockpool Coffin Bay Scallops With Braised Capsicum & Toma is a fish recipe made with Stephen Ceideburg, Capsicums, Tomatoes, Garlic, and Basil Leaves. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 2
• 4
• 2 clove
• 12
• 12
• 24 sprig
• 24

Method (preview)

1. 1

   Blanch, peel and dice 2 capsicums and 4 tomatoes.

2. 2

   Finely dice 2 cloves of garlic.

3. 3

   In a little olive oil, pan-fry the capsicums and garlic for a minute or two.

4. 4

   Add the tomatoes, season, and cook for a another minute. Serve onto plates.

5. 5

   Put a little more olive oil in the pan and saute 24 Coffin Bay scallops.

6. 6

   Throw in the herbs to crisp and become translucent.

7. 7

   Scatter onto the plates.

8. 8

   Deglaze the pan with lemon juice, virgin olive oil and pepper.

9. 9

   Pour over servings.

10. 10

    Courtesy Mark Herron.