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White Wine Scallops with Garlic Ciabatta

White Wine Scallops with Garlic Ciabatta
20 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 1 stick celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 zucchini, finely chopped
  • 500g medium scallops with coral, trimmed
  • ¾ cup white wine
  • 2 cloves garlic, crushed
  • 250ml PHILADELPHIA Original Cream For Cooking
  • 1 tablespoon baby capers
  • Finely grated rind of 1 lemon
  • ¼ cup finely chopped parsley
  • 60g butter, melted
  • 2 cloves garlic, extra, crushed
  • 150g ciabatta, torn into small chunks
  • Green salad, to serve

How to make it

  • HEAT the oil in a large frypan and gently cook vegetables over a low heat for 10 minutes or until tender. Add the scallops and saute for 6 minutes or until cooked. Remove the scallops and set aside.
  • ADD the wine and garlic to the pan and simmer until the liquid has reduced by half. Stir in the PHILLY, capers, rind and parsley. Return the scallops to the pan and stir to combine. Spoon the mixture into 4 small gratin dishes.
  • COMBINE the butter and extra garlic in a large bowl. Toss through the ciabatta then sprinkle over the scallop mixture. Bake in a moderate oven 180°C for 10 minutes or until the bread is crispy and golden. Serve with green salad. Serve immediately.
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