Scallops in black pepper with fresh salsa
Serves 2, cooking time is short.
Ingredients:
? 8 scallops (get your fishmonger to clean them)
? 2 large plum tomatoes, chopped, seeds and skin included
? 30g pitted black olives, cut in half
? 1 tablespoon of salted capers, washed
? 5 basil leaves, sliced
? 2 medium size eggs, beaten and seasoned
? 6 tablespoons olive oil
? 30g salted butter
? 1 garlic clove, finely sliced
? 6 tablespoons toasted fine breadcrumbs
? 3 tablespoons black peppercorns, crushed
? 50g plain flour
? Extra virgin olive oil for drizzling
? Salt to taste
Method:
? Heat 2 tablespoons of the olive oil in a medium size frying pan and fry the garlic on a medium heat until golden. Add the tomatoes, capers and olives, season with salt and leave to cook over a medium heat for about 3 minutes. Stir in the basil and remove the salsa from the heat. Leave to cool.
? Meanwhile, mix the breadcrumbs, flour and black pepper together on a plate.
? Wash the scallops under cold running water and dry with kitchen paper. Dip into the eggs, then coat in the breadcrumbs mixture.
? Heat the remaining oil with the butter in a large frying pan and fry the scallops on a high heat for about 1 minute on each side. Once they look brown and crunchy, transfer to kitchen paper to allow any excess oil to drain.
? To serve, place the salsa in the middle of each serving plate and arrange 4 crispy scallops on top. Drizzle all around with some extra virgin olive oil and accompany with warm crusty bread.