INGREDIENTS:

• 8 scallops (get your fishmonger to clean them)


• 2 large plum tomatoes, chopped, seeds and skin included


• 30g pitted black olives, cut in half


• 1 tablespoon of salted capers, washed


• 5 basil leaves, sliced


• 2 medium size eggs, beaten and seasoned


• 6 tablespoons olive oil


• 30g salted butter


• 1 garlic clove, finely sliced


• 6 tablespoons toasted fine breadcrumbs


• 3 tablespoons black peppercorns, crushed


• 50g plain flour


• Extra virgin olive oil for drizzling


• Salt to taste

METHOD:

Heat 2 tablespoons of the olive oil in a medium size frying pan and fry the garlic on a medium heat until golden.

Add the tomatoes, capers and olives, season with salt and leave to cook over a medium heat for about 3 minutes.

Stir in the basil and remove the salsa from the heat. Leave to cool.

Meanwhile, mix the breadcrumbs, flour and black pepper together on a plate.

Wash the scallops under cold running water and dry with kitchen paper.

Dip into the eggs, then coat in the breadcrumbs mixture.

Heat the remaining oil with the butter in a large frying pan and fry the scallops on a high heat for about 1 minute on each side.

Once they look brown and crunchy, transfer to kitchen paper to allow any excess oil to drain.

To serve, place the salsa in the middle of each serving plate and arrange 4 crispy scallops on top. Drizzle all around with some extra virgin olive oil and accompany with warm crusty bread.