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“This is a recipe by chef Jeremy Jones as heard on Radio NZ. I have added a few extra ingredients. It is simple and very tasty. There is no reason why you couldn't use the same as a topping for other fish. I hope you enjoy!! :o)”
READY IN:
23mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 200c.
  2. Heat 1/2 the oil in a frypan and cook onion & garlic until soft and golden.
  3. In a bowl mix together breadcrumbs, roughly chopped cashews, parsley, lemon rind, parmesan, capers, red pepper and the cooked onion & garlic.
  4. Dry the scallops with a paper towel then.
  5. toss with the breadcrumb mix, pepper & salt and remaining oil.
  6. Place on an oven proof serving dish and cook.
  7. for 8 mins until the sides are bubbling and the crumbs are golden brown.

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