Oven Roasted Scallop and Tomato

 

300g scallops (with the roe removed, and kept for the sauce.)

2 cloves of garlic, finely chopped

½ cup finely chopped parsley

½ cup finely chopped basil

2 spring onions, finely diced

2 tbsp olive oil

5 roma tomatoes, cut in half and scoop out the seeds

 

 

Mix together the parsley, basil, garlic, spring onions and olive oil until well combined, then stir through the scallops and allow to marinade for no longer than 15 minutes.

 

Place one scallop with a good amount of herby marinade into each tomato half.

 

Place the scallop stuffed tomatoes onto the flat grill of your BBQ, close the lid and cook for 5-8 minutes (if you don’t have a hooded BBQ place them in the oven, pre-heated to 200C for 5-8 minutes.)

 

Serve drizzled with the roe sauce.

 

 

 

100g scallop roe

1 finely diced long red chilli

½ glass white wine

3 tbsp plain yoghurt

 

 

Blend the roe to a smooth paste (I mashed mine with my hands as I didn’t have access to a blender,) and place into a fry pan with the chilli and white wine, bring to a boil then turn down to a simmer for 3 minutes, remove from the heat and stir through the yoghurt and serve.