Scallops have two types of meat in one shell - the white meaty part, and the roe which is also known as the 'coral'.


  • 8 scallops (get your fishmonger to clean them)

  • 2 large plum tomatoes, chopped, seeds and skin included

  • 30g pitted black olives, cut in half

  • 1 tablespoon of salted capers, washed

  • 5 basil leaves, sliced

  • 2 medium size eggs, beaten and seasoned

  • 6 tablespoons olive oil

  • 30g salted butter

  • 1 garlic clove, finely sliced

  • 6 tablespoons toasted fine breadcrumbs

  • 3 tablespoons black peppercorns, crushed

  • 50g plain flour

  • Extra virgin olive oil for drizzling

  • Salt to taste


  • 1.

    Heat 2 tablespoons of the olive oil in a medium size frying pan and fry the garlic on a medium heat until golden. Add the tomatoes, capers and olives, season with salt and leave to cook over a medium heat for about 3 minutes. Stir in the basil and remove the salsa from the heat. Leave to cool.

  • 2.

    Meanwhile, mix the breadcrumbs, flour and black pepper together on a plate.

  • 3.

    Wash the scallops under cold running water and dry with kitchen paper. Dip into the eggs, then coat in the breadcrumbs mixture.

  • 4.

    Heat the remaining oil with the butter in a large frying pan and fry the scallops on a high heat for about 1 minute on each side. Once they look brown and crunchy, transfer to kitchen paper to allow any excess oil to drain.

  • 5.

    To serve, place the salsa in the middle of each serving plate and arrange 4 crispy scallops on top. Drizzle all around with some extra virgin olive oil and accompany with warm crusty bread.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 872kj
  • Fat Total 65g
  • Saturated Fat 16g
  • Protein 25g
  • Carbohydrate 48g
  • Sugar 3g
  • Sodium 918mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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