Scallops with fried olive crumbs and sumac

Scallops with fried olive crumbs and sumac

By
From
Moorish
Serves
4
Photographer
Mark Roper

There is something infinitely seductive about these plump little molluscs, with their whiter than white flesh and startling orange coral. This is one of those almost perfect dishes, which seems to have just the right balance of textures and flavours. Scallops can be sweet, so the salty crunchiness of the olive crumbs creates just the right balance.

Ingredients

Quantity Ingredient
1 cup fresh breadcrumbs
80ml olive oil
10 large black olives, pitted and finely chopped
1 tablespoon chopped capers
1 teaspoon sumac
1 tablespoon thyme leaves, finely chopped
1/2 lemon, zested
1 tablespoon olive oil, extra
24 scallops
salt and pepper
lemon wedges

Method

  1. Preheat the oven to 180°C.
  2. Scatter the breadcrumbs on a baking tray and drizzle the olive oil over them. Put in the oven and toast for 10 minutes until they become crunchy. Stir them around from time to time to stop them burning. Take them out of the oven and stir through the olives, capers, sumac, thyme and lemon zest.
  3. To cook the scallops, heat the extra oil in a frying pan until it is smoking. Carefully place half the scallops in the pan, shake them around briefly, season with salt and pepper and let them sit for 30 seconds. Turn them over and cook the other side for a further 30 seconds, by which time they should be nearly cooked through. Remove them from the pan and cook the second batch of scallops in the same way.
  4. Wipe the pan out and return to the heat, tip in the breadcrumb mixture and sauté for a minute until the crumbs are heated through. Return the scallops to the pan and cook with the crumbs for a final 30 seconds.
  5. Serve straightaway, hot from the pan, with wedges of lemon.
Tags:
Malouf
Greg
Lucy
Moorish
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