*  Exported from  MasterCook  *
 
         ROCKPOOL COFFIN BAY SCALLOPS WITH BRAISED CAPSICUM & TOMA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2                    Capsicums
    4                    Tomatoes
    2                    Cloves garlic
   12                    Basil leaves
   12                    Tarragon fronds
   24                    Sprigs parsley
                         Olive oil
   24                    Coffin Bay Scallops
                         Lemon juice olive oil
                         Pepper
 
   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 saute 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.
   
   Posted by Stephen Ceideburg
   
   From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
   Courtesy Mark Herron.
  
 
 
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