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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a recipe by chef Jeremy Jones as heard on Radio NZ. I have added a few extra ingredients. It is simple and very tasty. There is no reason why you couldn't use the same as a topping for other fish. I hope you enjoy!! :o) Ingredients:
1/2 cup olive oil |
1 large onion, finely chopped |
2 garlic cloves, finely chopped |
1 cup fresh breadcrumb |
1/4 cup cashew nuts |
1/4 cup fresh parsley |
1 lemon, zest of, only |
1/4 cup parmesan cheese, grated |
2 tablespoons capers, chopped |
1/2 red pepper, finely chopped |
fresh ground black pepper |
rock salt |
24 scallops |
Directions:
1. Heat oven to 200c.
2. Heat 1/2 the oil in a frypan and cook onion & garlic until soft and golden.
3. In a bowl mix together breadcrumbs, roughly chopped cashews, parsley, lemon rind, parmesan, capers, red pepper and the cooked onion & garlic.
4. Dry the scallops with a paper towel then.
5. toss with the breadcrumb mix, pepper & salt and remaining oil.
6. Place on an oven proof serving dish and cook.
7. for 8 mins until the sides are bubbling and the crumbs are golden brown.
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