Name: Salt and pepper scallops with cherry tomato salsa
Cook time: 35 min
Total time: 35 min
Yield: 4
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

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

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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