Pan-fried Scallops with Gremolata Crumbs
This is also good made with prawns.
Ready in 20 minutes
Serves 6-8
Ingredients
- 400g scallops
- 3½ Tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp crushed coriander seeds
- Freshly ground black pepper
- ½ cup finely chopped flat-leaf parsley
- ¼ cup panko crumbs
- 3 large cloves garlic, peeled and finely chopped
- Finely grated zest 2 lemons
- ¼ tsp salt
- ½ cup finely chopped vine tomatoes
Method
1 Trim any blackish bits from scallops, rinse and pat dry. Toss in a bowl with 1½ Tbsp oil, coriander seeds and a little grinding of black pepper, cover and keep refrigerated until ready to cook.
2 Mix parsley, crumbs, garlic and lemon zest in a bowl. Heat 2 Tbsp oil in a small frying pan over a medium heat. Add the gremolada crumbs and fry, stirring often, until crisp and lightly golden. Tip crumbs onto a plate and season with salt.
3 Drain tomatoes in a small sieve for 5 minutes.
4 Heat a large non-stick frying pan over a medium-high heat and when it is nice and hot, add the scallops – as many as will fit. Cook just a few minutes a side. Transfer to a plate. Arrange scallops in little shells or dishes, or on a platter. Using a small teaspoon, spoon a little of the tomato over each, then a little of the gremolata crumbs. Serve immediately.
