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