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Scallops with Sun-dried Tomato Tapenade HT HD 10mins plus marinating
Serves 4 Hot Seafood Shellfish Vegetables Starter Hors d'oeuvre Appetiser Dairy Free Eggless
Ingredients 12 Fresh
Scallops For the
tapenade To Serve 4 large handfuls of Spinach
Instructions
2. Make 2 or 3 cuts about two-thirds of the way through each scallop on both sides then place the scallops in the marinade and leave to marinate for 1 hour turning once or twice.
3. Meanwhile, place the olives, tomatoes, and garlic in a food processor together with half the oil and process to a thick paste, adding more olive oil as required. Set aside.
4. After the marinating period, place the spinach in a large saucepan with only the water left clinging to the leaves after washing. Place over a medium heat, cover and cook for a few minutes, shaking the pan frequently, until just wilted.
5. Meanwhile, heat the olive oil in a large frying pan, add the scallops and fry for 1-2 minutes.
6. Turn the scallops and cook for a further 1 minute.
7. To serve - divide the spinach between four small serving plates, place the scallops on top of the spinach and garnish with a spoonful of tapenade. Serve immediately placing any remaining tapenade in a small serving bowl.
More Starter Recipes | General Fish Prep & Cooking Times | Types of Fish
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