Seared scallops with salsa verde and beetroot

by Ed Halmagyi


  • 12 Hervey Bay scallops, roe off
  • cooking oil spray
  • salt and pepper
  • ½ bunch parsley, chopped
  • ¼ bunch mint, chopped
  • 2 garlic cloves, minced
  • 1 tsp capers
  • 2 tsp white wine vinegar
  • 2 Tbsp extra virgin olive oil
  • ½ head beetroot, sliced into fine batons


1 Sprinkle a pan with cooking oil and set over a high heat. Once smoking, sear the scallops until lightly browned on each side. Season lightly with salt and pepper.
2 Combine the herbs, garlic, capers, vinegar and oil, season with salt and pepper, the spoon on top. Dress with beetroot.

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