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Trim the scallops. Sear the scallops in 1tbsp olive oil, turn over, season and cook out.
Meanwhile steam the mussels with the white wine in a large, deep pan.
Put the chopped onion into 1tbsp olive oil and sweat, add tomatoes and cook for 1 minute, season.
Take off the heat, add the mussels and reduce liquor and stir in the mustard and the chopped parsley. Heat 1tbsp olive oil and add rocket, season with salt and pepper and nutmeg and put into the centre of a plate. Put a little compote in middle and place scallops on top. Serve the rest of the compote around with added olive oil.
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