Scallops with warm tomato and saffron dressing
1 clove(s), crushed
250 g, seeded, finely chopped
2 tsp, (vinegar)
Dried chilli flakes
Fresh flat-leaf parsley
1 tbs, finely chopped
1 x 3 second spray(s)
- Heat the oil in a small saucepan over medium heat. Cook the garlic and saff ron, stirring, for 30 seconds or until fragrant. Add the tomato, vinegar and chilli and cook, stirring, for 2–3 minutes or until the tomato softens. Remove from heat. stir in the parsley.
- Lightly spray a chargrill or barbecue with oil and heat on high. chargrill the scallops for 30 seconds on each side or until just cooked through.
- Place each scallop on a Chinese soup spoon and top with warm tomato dressing.