One way to treat scallops

MIKE DAVIES, THE MONDAY ROOM
Last updated 10:21 25/10/2012
scallop
Meredith Dyer
Seared scallop on cumin potato with coriander and rocket paste.

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Scallops are the perfect starting point for delicious tapas.

Ingredients (makes 20 pieces)
20 scallops
skin of ¼ red capsicum, shredded
sea salt
cracked pepper

Potato
potato, 20 x 2mm-thin slices
1 tsp ground cumin
¼ cup cornflour
oil
salt and pepper
Combine cumin, cornflour, salt and pepper. Coat potato in cornflour mix and fry in oil until crisp.

Coriander rocket paste
30g coriander
20g rocket
1 clove garlic
60ml olive oil
salt and pepper
Combine in blender and adjust the consistency with olive oil until a thick paste forms.

Method
Quickly fry scallops in oil and season with sea salt and cracked pepper.
In hot oil, quickly fry shredded capsicum skin. Dry on paper towel and put aside.

To serve
On top of cumin potato slices, add rocket paste and scallops and garnish with capsicum.

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