New Zealand shellfish always contributes to a tasty locally sourced meal, and scallops are no exception. A delicious example of kaimoana (meaning "food from the sea"), scallops are plentiful in the Northern regions of New Zealand, especially around the Coromandel Peninsula. The straightforward presentation of this recipe helps to develop and showcase the tender and fresh scallops that are often the centerpiece of Kiwi cuisine, a unique bounty of the region.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 large scallops
- Salt, to taste
- Ground black pepper, to taste
- 4 Tbsp (60 ml) olive oil, divided
- 3 cups (225 g) chopped leafy greens of choice
- 2 tomatoes, sliced
- ½ red onion, finely sliced
- 2 cloves garlic, minced
- 1 tsp (1.8 g) crushed red pepper
- 5 basil leaves, shredded
- ½ lemon, juice only
- ¼ cup (60 ml) chicken broth
- 1 lemon, cut into wedges
Directions
- Season scallops with salt and black pepper.
- Pour 2 tablespoons (30 ml) olive oil into a large skillet set over high heat.
- Add scallops to the hot oil spaced apart and brown them for no more than 2 minutes on each side.
- Transfer seared scallops to a paper towel-lined plate to drain.
- Spread leafy greens and tomatoes out on a serving plate and top them with the seared scallops.
- Place onion, garlic, and crushed red pepper in the skillet set over medium heat and sauté for about 1 minute, just to heat.
- Stir in basil, remaining 2 tablespoons (30 ml) olive oil, lemon juice, and chicken broth, simmering to create a sauce.
- Pour sauce over scallops and serve warm with lemon wedges on the side.
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