Seared scallops with salsa verde and beetroot
Seared lightly, and dressed with a lightly aromatic herb sauce, it is the essence of the sea.
- 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.