Categories: Fish 
      Yield: 4 servings 
  
           Stephen Ceideburg 
      2    Capsicums 
      4    Tomatoes 
      2    Cloves garlic 
     12    Basil leaves 
     12    Tarragon fronds 
     24    Sprigs parsley 
           Olive oil 
     24    Coffin Bay Scallops 
           Lemon juice olive oil 
           Pepper 
  
  Blanch, peel and dice 2 capsicums and 4 tomatoes. Finely dice 2 cloves of 
  garlic. Wash and dry 12 basil leaves, 12 tarragon fronds and 24 sprigs 
  continental parsley. In a little olive oil, pan-fry the capsicums and 
  garlic for a minute or two. 
   
  Add the tomatoes, season, and cook for a another minute. Serve onto plates. 
  Put a little more olive oil in the pan and saute 24 Coffin Bay scallops. 
  Throw in the herbs to crisp and become translucent. Scatter onto the 
  plates. Deglaze the pan with lemon juice, virgin olive oil and pepper. Pour 
  over servings. 
   
  Posted by Stephen Ceideburg 
   
  From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. 
  Courtesy Mark Herron.