Recipe

Salt and pepper scallops with cherry tomato salsa

Jul 31, 1976 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Salt and pepper scallops
  • 1 kilogram scallops
  • 2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 2 clove garlic, crushed
  • 1 tablespoon peanut oil
Cherry tomato salsa
  • 400 gram cherry tomatoes, quartered
  • 2 lebanese cucumbers (260g), seeded, chopped finely
  • 1 red onion (170g), chopped finely
  • 4 green onions, sliced thinly
  • 2 tablespoon lemon juice
  • 2 fresh small red thai chillies, chopped finely

Method

Salt and pepper scallops with cherry tomato salsa
  • 1
    Combine scallops with salt, pepper and garlic in medium bowl; use fingers to sprinkle salt mixture evenly over each scallop. Cover; refrigerate 15 minutes.
  • 2
    Meanwhile, to make cherry tomato salsa, combine ingredients in large bowl.
  • 3
    Heat oil in wok; stir-fry scallops, in batches, until salt-pepper coating is browned and scallops are cooked as desired.
  • 4
    Add scallops to salsa; toss gently to combine.

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