Preparation:
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, pan-fry 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 sauté 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.
From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. |
