Scallops with tomato and chilli

  • 25 mins preparation
  • 13 mins cooking
  • Makes 24 Item
  • Print


Scallops with tomato and chilli
  • 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


Scallops with tomato and chilli
  • 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.