Name: Scallops with tomato and chilli
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Ingredients: 4 medium roma tomatoes, cored and crossed at the bottom; 3/4 cup (180 millilitres) olive oil; 4 clove garlic, peeled and finely chopped; 2 long red chillis, thinly sliced (deseeded if preferred); 24 scallops on the half shell, trimmed; 1/4 cup finely chopped chives

Ingredients

4 medium roma tomatoes, cored and crossed at the bottom

3/4 cup (180 millilitres) olive oil

4 clove garlic, peeled and finely chopped

2 long red chillis, thinly sliced (deseeded if preferred)

24 scallops on the half shell, trimmed

1/4 cup finely chopped chives

Method

1.Bring a saucepan of water to the boil and blanch tomatoes; refresh in cold water. Peel and cut into quarters, discarding seeds. Dice; set aside.

2.Place oil, garlic and chilli in a small saucepan and cook over low heat until garlic is soft and fragrant, about 10 minutes.

3.Preheat an overhead grill or salamander to high. Lay scallops on the shells on a grill tray or flat baking tray, working in two batches if required. Season scallops well with salt and pepper and grill 2 minutes or until warm and just starting to cook. Top with tomato and a little garlic and chilli oil. Garnish with chopped chives to serve.

Women's Weekly Food