Serves 2.
Cooking time is short.

INGREDIENTS:
* 8 scallops (get your fishmonger to clean them)
* 2 large plum tomatoes, chopped, seeds and skin included
* 30g pitted black olives, cut in half
* 1 tablespoon of salted capers, washed
* 5 basil leaves, sliced
* 2 medium-sized eggs, beaten and seasoned
* 6 tablespoons olive oil
* 30g salted butter
* 1 garlic clove, finely sliced
* 6 tablespoons toasted fine breadcrumbs
* 3 tablespoons black peppercorns, crushed
* 50g plain flour
* Extra virgin olive oil for drizzling
* Salt to taste

METHOD:
* Heat 2 tablespoons of the olive oil in a medium-sized frying pan and fry the garlic on a medium heat until golden. Add the tomatoes, capers and olives, season with salt and leave to cook over a medium heat for about 3 minutes. Stir in the basil and remove the salsa from the heat. Leave to cool.
* Meanwhile, mix the breadcrumbs, flour and black pepper together on a plate.
* Wash the scallops under cold running water and dry with kitchen paper. Dip into the eggs, then coat in the breadcrumbs mixture.
* Heat the remaining oil with the butter in a large frying pan and fry the scallops on a high heat for about 1 minute on each side. Once they look brown and crunchy, transfer to kitchen paper to allow any excess oil to drain.
* To serve, place the salsa in the middle of each serving plate and arrange 4 crispy scallops on top. Drizzle all around with some extra virgin olive oil and accompany with warm crusty bread.