Seared scallops with salsa verde and beetroot | FOODWISE
Seared lightly, and dressed with a lightly aromatic herb sauce, this scallop dish is the essence of the sea.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Ingredients
- 12 Hervey Bay scallops, roe off
- cooking oil spray
- salt and pepper
- ½ bunch parsley, chopped
- ¼ bunch mint, chopped
- 2 garlic cloves, minced
- 1 tsp capers
- 2 tsp white wine vinegar
- 2 tbsp extra virgin olive oil
- ½ head beetroot, sliced into fine batons
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