Scallops with panzanella

Tamara West

Scallop season is drawing to a close so get them while you can.

Ingredients

1 ½ cups	Ciabatta bread, crusts removed, torn into olive-sized chunks
2 Tbsp	Red wine vinegar
4 Tbsp	Extra virgin olive oil
100 ml	Tomato passata
1	Garlic clove, crushed
½ cup	Roasted red peppers, peeled and cut into 2cm strips
2	Tomatoes, ripe, cut into quarters
3 sticks	Celery, taken from the heart of the bunch, cut diagonally into 5cm long pieces
8	Kalamata olives
½ cup	Basil leaves
10	Scallops, mixed with a little garlic oil to coat

Directions

1. 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.
2. 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.
3. Add peppers, tomatoes, celery, olives and basil to mixing bowl. Gently toss to combine, then arrange on serving plates.
4. 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.