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Summer scallops

  • 20 minutes
  • 10 minutes
  • 4-6
Summer scallops

Fresh scallops gently panfried with the summer flavours of coriander and sundried tomatoes make brunch very special. If you don't have scallops, use firm, fresh fillets of fish, cut into pieces about the size of scallops.


  • 2 red capsicums
  • 10-12 dried or sun-dried tomato halves
  • 1 teaspoon minced fresh garlic
  • ¾ cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • 2-4 tablespoons cream
  • 4 rashers steaky bacon or pancetta
  • 500 grams scallops, cleaned and rinsed
  • ½ cup basil leaves, loosely packed


  1. Cut the capsicums into thirds, remove the seeds and core. Place cut-side down on a foil-lined tray and grill under a high heat until well blackened. Wrap in the foil to cool and sweat. Peel away the charred skin and cut roughly into 3 cm pieces.
  2. Simmer the tomatoes and garlic in the wine for 2-3 minutes. Cool, slice the tomatoes thinly and return to the wine. Stir in the parsley and sufficient cream and season well with pepper.
  3. Cut the streaky bacon or pancetta into 4-5cm lengths and roll up. Thread scallops, bacon or pancetta, basil leaves and capsicum pieces onto pre-soaked wooden skewers.
  4. Heat a knob of butter in a frying pan or on a barbecue hot plate and cook the scallop kebabs over a moderate high heat, turning quickly as the scallops cook and brown. Alternatively, brush the scallops with butter and grill under a high heat.
  5. Serve the scallop kebabs in small dishes with a little of the sauce and plenty of bread to mop up the juices and sauce.

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