Recipes

Pan-fried scallops with sauce vierge

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Ingredients

  • 3 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 200ml/7fl oz olive oil, plus a little extra for frying
  • 6 fresh basil leaves, finely chopped
  • 6 fresh coriander leaves, finely chopped
  • 3 black olives, stones removed, finely chopped
  • 50g/2oz ready-made egg noodles, cooked according to packet instructions
  • 6 fresh scallops