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Grilled scallops with gremolata and tomato concassé

Curtis Stone from Dinner In a Box with Curtis Stone
From Curtis Stone, a simple but impressive starter of seared scallops with tasty garnishes of parsley, garlic, citrus and tomato

Grilled scallops with gremolata and tomato concassé

Method

1. First make the gremolata. Put all the ingredients in food processor and blend for about 30 seconds. Set aside.

2. For the tomato concassé, put the diced tomatoes in a bowl. Add the citrus juices and season with salt and freshly ground black pepper. Warm the olive oil in a saucepan and pour over the tomato mixture.

3. To cook the scallops, heat a griddle or large heavy-based frying pan until smoking. Add the olive oil, then the scallops. Sear for 45 seconds on one side and 20 seconds on the other side.

4. To serve, pile small amount of frisée in the centre of individual serving plates. Arrange the scallops around the frisée. Spoon the tomato concassé around the scallops and drizzle the gremolata around the edges.

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Serves: 4

Prep: 30 min
Cook: 5 min

Ingredients
8 Scallops, halved
1 tsp extra virgin olive oil
large handful frisée, to garnish

For the gremolata:

quarter bunch of Parsley, leaves picked
2 garlic clove, crushed
zest and juice of 1/2 lemon
zest and juice of 1/2 orange
100ml extra virgin olive oil
salt and fresh ground black pepper