• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 5 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Tomato Salsa
  • 100g cherry tomato (cut into small wedges)
  • 80g yellow Onion (diced)
  • 50g garlic (sliced thinly)
  • 50g olive oil
  • 1g salt (or to taste)
  • 1g course black pepper or to taste
  • Cream Sauce
  • 150g Anchor UHT Extra Yield Cooking Cream
  • 50g water
  • 1g salt (or to taste)
  • 1g coarse black pepper
  • 1g dried parsley
  • Other Ingredients
  • 400g scallops in shells (10 approx)
  • 100g lemon (cut into wedges)


    To Prepare the Tomato Salsa
  1. In a bowl, mix in tomato, onion, garlic, olive oil, salt & pepper
  2. Mix well & set aside
  3. To Prepare the Cream Sauce
  4. In a pot add cream, water, salt, pepper & simmer until slightly thickens
  5. Add in dry parsley & give it a quick stir, set aside
  6. To Assemble
  7. Line baking tray with parchment paper & arrange the scallop
  8. Next add in the tomato salsa & top over with cream sauce
  9. Add mozzarella & baked in preheated oven with the temperature of 200C, baked for 12minutes or until the mozzarella turns golden brown
  10. Remove from baking tray, & enjoy with lemon wedges. Enjoy!

You may also like

Leave a Reply

Your email address will not be published.