Pan fried north-east coast scallops with spiced tomatoes and basil recipe

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  • Serves 4
  • 3 mins to prepare and 5 mins to cook
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pan fried scallops w spiced tomatoes
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Customer recipe by Tilly Fuller
Added 68 months ago

To make the tomato salad, mix together the tomatoes, mustard, Worcester sauce, Tabasco sauce and 100ml of the rapeseed oil, stir in the chopped chives.

To make the basil oil, add 200ml rapeseed oil, a bunch of fresh basil and a pinch of salt to a blender and blitz for 1 minute. Pass the basil oil through a sieve and set to one side.

In a hot pan, add a little rapeseed oil, season the scallops with a little salt and pan fry for approx 2 minutes on each side.

Remove the scallops from the pan and squeeze over the juice of half a lemon. Serve warm with the tomato salad and basil oil. 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 10 medium sized scallops cleaned
  • 200g chopped tomatoes with juices
  • 1tsp Dijon mustard
  • 1tsp Worcester sauce
  • ½tsp Tabasco sauce
  • 300ml rapeseed oil
  • 20g micro or small basil leaves
  • pinch salt
  • 5g chopped chives
  • ½ lemon
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