Mediterranean-Inspired Scallops with Caper Crumb

Serves 4-8

Time 30 minutes

Ingredients

8 scallops on their shells

1 tbsp extra virgin olive oil

1 clove garlic, crushed or finely grated

Salt and pepper, to season

Caper Crumb

½ cup stale sourdough crumbs

1 tbsp extra virgin olive oil

Zest 1 small lemon

1 tbsp baby capers, drained well

To serve 

1 lemon, cut into wedges

Method

Preheat the oven to 200°C and turn to grill mode.

To make the caper crumb, line a baking tray with baking paper. Place the sourdough crumbs, olive oil, lemon zest and capers into a bowl and mix to coat the bread in the oil. Spread the crumbs and capers out on the lined tray and cook under the grill for 5-10 minutes or until the bread is golden brown.

Combine the olive oil and garlic and drizzle over the scallops. Season with salt and pepper

Grill the scallops for 2-3 minutes or until they are cooked through cooking time will depend on the size.

You can test if they are cooked by inserting a skewer into the centre. If the skewer comes out hot when inserted into the centre they are ready. Do not overcook them or they will be tough.

Sprinkle the caper crumb over the top of each scallop and finish with a good squeeze of lemon.