Rockpool Coffin Bay Scallops with Braised Capsicum & Tomatoes
Submitted by plfranc
Neil Perry’s Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minA Neil Perry signature from Sydney’s Rockpool restaurant, simplified for home cooks. Coffin Bay scallops (famous in South Australia for their sweet, buttery flavor) sit on a base of diced red capsicum and fresh tomato, finished with crisped herbs and a pan-deglazed lemon-olive oil dressing.
Blanching and peeling the capsicums and tomatoes is a restaurant touch that makes a real difference. The skins on both can be bitter and leathery; removing them leaves clean, sweet flesh that cooks down quickly into a concentrated sofrito-like base.
The herb technique is clever. Basil, tarragon, and continental parsley get thrown into the hot pan after the scallops come out, just long enough to crisp and go translucent. This delivers herb flavor without the raw-chopped harshness you get from just scattering fresh leaves.
Scallops are notoriously easy to overcook. Pat them completely dry before the pan hits, use high heat, and leave them alone for 90 seconds per side. Moving them too soon ruins the golden crust; cooking past translucent-in-the-center ruins the texture.
The pan-deglazed lemon and olive oil dressing pulls every bit of flavor from the fond into a bright, light sauce.
Chef Tips
- Pat scallops bone-dry with paper towels or they steam rather than sear
- Use a heavy stainless or cast iron pan; nonstick doesn’t get hot enough for a proper crust
- Blanch capsicums and tomatoes for 30 seconds, then plunge into ice water; skins slip right off
- Season scallops just before cooking; salt draws moisture out if left too long
- Let the pan cool slightly before deglazing with lemon and oil so it doesn’t spit
Variations
- Substitute large sea scallops if you can’t find bay scallops; cut cook time accordingly
- Add a handful of capers with the tomatoes for briny pops
- Swap tarragon for chervil or dill for a different herbal profile
Ingredients
Directions
Blanch, peel and dice 2 capsicums and 4 tomatoes.
Finely dice 2 cloves of garlic.
Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs continental parsley.
In a little olive oil, pan-fry the capsicums and garlic for a minute or two.
Add the tomatoes, season, and cook for a another minute.
Serve onto plates.
Put a little more olive oil in the pan and sauté 24 Coffin Bay scallops.
Throw in the herbs to crisp and become translucent.
Scatter onto the plates.
Deglaze the pan with lemon juice, virgin olive oil and pepper.
Pour over servings.
Comments
