- 8-10 Scallops
- 200g Lakeside Organic Roma Tomatoes, Diced
- 1 Red Onion
- 200ml Tomato Paste
- 100ml Coconut Milk
- 2 Garlic Cloves
- 2-3 Tbsp Olive Oil
- 1 Tsp Sugar
- 1/2 Tsp Salt
- 1/2 Tsp Dried Oregano
- 2-3 Tbsp Neatly Chopped Basil
Slice the red onion into strips, and sauté the onion and garlic in a large frying pan with the heated olive oil.
Add the tomato paste, sugar, salt, and coconut milk, stir it well and let it cook for about 10 minutes.
Dice the Lakeside Organic Roma Tomatoes. Oil a roasting tray and spread the scallops evenly.
Before removing the tomato mixture from the stove, add the tomatoes and oregano.
Pre-heat the oven to 250° C / 475° F, cover the scallops with the tomato and coconut mixture, and roast for 10-15 minutes.
Decorate the dish with neatly chopped fresh basil and enjoy!