Recipe - Rockpool Coffin Bay Scallops With Braised Cap

Stephen Ceideburg
2 Capsicums
4 Tomatoes
2 Cloves garlic
12 Basil leaves
12 Tarragon fronds
24 Sprigs parsley
Olive oil
24 Coffin Bay Scallops
Lemon juice olive oil
Pepper

Blanch, peel and dice 2 capsicums and 4 tomatoes. Finely dice 2 cloves of
garlic. Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs
continental parsley. In a little olive oil, panfry the capsicums and
garlic for a minute or two.

Add the tomatoes, season, and cook for a another minute. Serve onto plates.
Put a little more olive oil in the pan and saute 24 Coffin Bay scallops.
Throw in the herbs to crisp and become translucent. Scatter onto the
plates. Deglaze the pan with lemon juice, virgin olive oil and pepper. Pour
over servings.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini