Seared Scallops with Peperonata
2 Red Capsicums
2 Yellow Capsicums
Burn Skin on BBQ until black, then remove skin and seeds.
1 Brown Onion diced
1 Clove Garlic crushed
400gm tin Chopped Tomato
30ml Olive oil
Warm Olive oil, add onion and garlic, cook until soft.
Chop capsicum and add to onion. Add tomato and cook for about 20mins.
20 Large Scallops, roe removed
Olive oil for grilling
50gm Mixed baby leaves to serve
Heat BBQ or heavy Frypan until it smokes add a dash of oil and carefully grill scallops for about 30 sec each side. They should be golden and caramelized on each side but still translucent in the center.
To serve spoon peperonata onto plates, spread a few leaves and place scallops on top. Dress with a squeeze of lime juice and a drizzle of olive oil.