The April FOTM Contest Poll is open!
🏆 Click to vote! 🏆
Thats easy then.
For the scallops first roughly chop four cloves or garlic and then gently fry the garlic in butter for about 4 minutes until it is softened, keep the heat as low as possible because garlic burns very easily and burnt garlic tastes disgusting. Once the garlic is softened turn the heat up slightly and add the scallops cooking them for around 2 minutes each side before transferring them to bed of fresh wild rocket on a plate.
For your pousin allow one pousin per person. Cut the birds along their breast bone with a pair of sissors and open them out flat, rub each one with fresh pesto on the meat side up and dress with 4 halved cherry tomatos and a slab of fresh mozzerrela cheese on each breast. Roast in the oven at around 180c for 30 minutes, after this time test to see if it is cooked by inserting the tip of a knife into the thickest part of the breast, if the juices run clear then it is cooked if their is pink in the juiced give them another 10 minutes.
Serve the pousin with roasted mediteranian vegetables like peppers and courgettes, take your prepared selected veggies toss them in olive oil with a teaspoon of dried rosemary and thyme and roast with the pousin at 180c for 30 minutes.