Scallops with panzanella
Photo by Tamara West
Scallop season is drawing to a close so get them while you can.
- Break bread into small chunks and place in bowl of food processor. Sprinkle vinegar all over bread, add oil and passata then set aside for 15 minutes to macerate.
- Add garlic to processor bowl then pulse until mixture is rough in texture, but forming a kind of sauce. Remove to a large mixing bowl and season to taste with salt and pepper.
- Add peppers, tomatoes, celery, olives and basil to mixing bowl. Gently toss to combine, then arrange on serving plates.
- Heat a cast iron pan to high heat. Salt scallops lightly and add to pan. Sear, turning once, for just 30 seconds on each side. Serve scallops with salad.