Difficulty Medium
Servings 2
Preparation Time 60 mins
Cooking Time 15 mins
INGREDIENTS:
Pesto Mixture
100g Basil Leaves
80g Corn Oil
30g Pine Nuts
10g Garlic
20g Parmesan Cheese – Grated
5g Salt
5g White Pepper Powder
1kg Ice Cubes
Tomato Sauce
30g White Onion – Chopped
5g Garlic – Chopped
1 Bay Leaf
10g Butter – Unsalted
30ml Cooking Oil
200ml Whole, Peeled Tomatoes –
Blended
To Taste Sugar
To Taste Salt
To Taste Pepper
Baked Scallops
10 Scallops – Thawed
5 Tablespoons Tomato Sauce
2 Tablespoons Basil Pesto
2 Tablespoons Cooking Oil
2 Tablespoons Butter
2 Tablespoons Panko
2 Tablespoons Parmesan Cheese –
Grated
To Taste Salt
To Taste Pepper
To Garnish Extra Virgin Olive Oil