Ep 7 - Seared Scallop
EP 7Red team
Seared Scallop with Capsicum Gazpachio
1 x 180 gram red capsicum, roasted, peeled and de-seeded
140 gram tomato, halved
1 ½ tablespoons balsamic vinegar
3 ½ tablespoons olive oil
1 red onion, roughly chopped
35 gram sourdough bread, crumbed in food processor
60 grams bacon, very finely chopped
salt and pepper to taste
micro herbs, for garnish
scallop shells, cleaned, for garnish
- To make the gazpachio, place the roasted capsicum, tomato, vinegar, 2 tablespoons olive oil and red onion in a food processor and process to form a coarse paste. Season to taste and set aside.
- Place 2 teaspoons olive oil in a frypan and place over medium heat. Add the breadcrumbs and bacon and fry until golden. Remove from pan set aside on paper towel.
- Add 1 tablespoon olive oil to pan over a medium high heat. Sear scallops for about 1 ½ minutes per side until lightly browned and just cooked through. Remove scallops from heat.
- To serve, place a spoonful of gazpachio on each plate. Top with a scallop shell, place a scallop in each shell and sprinkle with bacon crumb mixture. Season to taste and garnish with microherbs.