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Place the scallops and half the cheese into a bowl and cover with the parmesan oil and the lemon juice. Allow to sit for at least 2 hours (overnight is best.)
Remove the scallops from the oil place 3 on top of the each slice of tomato then sprinkle with freshly cracked pepper.
Place under a hot grill until the scallops are golden brown. (Approximately 5-7 minutes.)
Toss spring onion and mint with a little of the marination oil.
Serve the scallops with the spring onion and mint. Drizzle some extra parmesan oil over and garnish with the remaining shaved parmesan.
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