Scallops with breadcrumbs and peas

  • 00:10:00 TO PREP

  • 00:20:00 TO COOK

  • 8 INGREDIENTS

  • 4 SERVING

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Ingredients

  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, finely chopped
  • A Pinch of chilli flakes
  • 1 cup (70g) of Rich Bake breadcrumbs
  • 1/4 cup (60ml) extra virgin olive oil
  • 8-10 scallops
  • 2 cups (240g) frozen peas
  • 1/2 cup (40g) finely grated parmesan

Methods

  • Combine parsley, garlic, chilli and breadcrumbs in a mini processor and pulse to combine.
  • Add oil, season well, and pulse again until just combined.
  • Place scallops in their shells on a baking tray and top with crumbs.
  • Chill for 30 minutes.
  • Preheat the grill to medium-high.
  • Put peas in a pan of salted, boiling water for 2 minutes.
  • Drain. Toss with parmesan and season. Keep warm.
  • Grill scallops for 1-2 minutes until crumbs are golden and scallops are just cooked.
  • Serve on a platter, scattered with parmesan peas.