Seared Scallops with Peperonata

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.