Alive and Cooking

Parmesan Scallops

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500g scallops
100ml Parmesan oil
½ cup shaved Parmesan
Juice of ½ a lemon
½ cup shredded mint leaves
6 spring onion curls
2 tomatoes, peeled and sliced (4 slices per tomato)
Extra light olive oil spray
Cracked pepper


1. Place the scallops and half the cheese into a bowl and cover with the parmesan oil and the lemon juice. Allow to sit for at least 2 hours (overnight is best.)

2. Remove the scallops from the oil place 3 on top of the each slice of tomato then sprinkle with freshly cracked pepper.

3. Place under a hot grill until the scallops are golden brown. (Approximately 5-7 minutes.)

4. Toss spring onion and mint with a little of the marination oil.

5. Serve the scallops with the spring onion and mint. Drizzle some extra parmesan oil over and garnish with the remaining shaved parmesan.

Parmesan Scallops