Lisa Goodwin-Allen's Bertha Seared Scallops with English Tomato Salsa

Overview

This stunning dish brings together the delicate sweetness of perfectly seared scallops with the bright, vibrant flavours of a fresh English tomato salsa.

• Cook time: 3 Mins
• Skill level: Intermediate
• Serves: 2

This stunning dish brings together the delicate sweetness of perfectly seared scallops with the bright, vibrant flavours of a fresh English tomato salsa.

Inspired by Chef Lisa Goodwin-Allen's culinary expertise, this recipe celebrates quality ingredients and skilled technique in perfect harmony.

The scallops are cooked directly in their shells over heat, creating a restaurant-quality presentation that's sure to impress your guests. Paired with a zesty tomato and chilli salsa, this is an elegant dish that feels luxurious yet surprisingly achievable at home.

Whether you're cooking for a special occasion or simply want to elevate your seafood game, this recipe delivers sophisticated flavour in every bite.

Method:

1.     For the salsa, quarter the tomatoes and remove the seeds, then dice the tomatoes, chilli and onion, add to a large bowl and add all the other ingredients. Check for the seasoning and reserve until later.

2.     Open all the scallops, being careful not to damage the meat inside, rinse in ice water and pat dry before cooking. When ready to cook, place the shell over direct heat, add a small drizzle of oil to the base of the. Before placing the shell over the direct heat make sure there isn’t any excess water in the shell. 

3.     Place the scallops into the shells and use the shell as a frying pan of sorts sear the scallops on either side and cook to 50c internal temperature on a digital temperature probe.

4.     Remove from the bertha and place the shell onto a bed of flaky sea salt on a plate or bowl, spoon over the tomato salsa and serve.