Rockpool Coffin Bay Scallops with Braised Capsicum and Tomatoes

• 2 each capsicums
• 4 each tomatoes
• 2 cloves garlic
• 12 each basil
• 12 each tarragon leaves fronds
• 24 Sprigs parsley leaves
• 1 x olive oil
• 24 each bay scallops
• 1 x lemon juice
• 1 x black pepper

1. Blanch, peel and dice 2 capsicums and 4 tomatoes.
2. Finely dice 2 cloves of garlic.
3. Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs continental parsley.
4. In a little olive oil, pan-fry the capsicums and garlic for a minute or two.
5. Add the tomatoes, season, and cook for a another minute.
6. Serve onto plates.
7. Put a little more olive oil in the pan and saute 24 Coffin Bay scallops.
8. Throw in the herbs to crisp and become translucent.
9. Scatter onto the plates.
10. Deglaze the pan with lemon juice, virgin olive oil and pepper.
11. Pour over servings.

capsicums, tomatoes, garlic, basil, tarragon, parsley, olive oil, bay scallops, lemon juice, black pepper

Taken from recipeland.com/recipe/v/rockpool-coffin-bay-scallops-br-44611 (may not work)