Scallops with red pepper dressing
Fat, sweet scallops are quite expensive, but for a smart dinner party starter, this dish is worth every penny
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 35 mins
- Heat the oven to 220C/fan 200C/gas 7. Mix the cumin with the salt. Set aside. Put the peppers, shallots and garlic into a small roasting dish, just big enough to hold them all. Toss everything in a little olive oil and season. Cover with foil and roast for 30 minutes until soft. Keep covered and allow to cool a little.
- When cool enough to handle, peel and seed the peppers, then throw all the vegetables and any juices from the roasting pan into a blender. Blitz to a purée. With the motor running, add another 100ml of olive oil and red wine vinegar. Taste and season as necessary. Push the mixture through a sieve for a smoother purée and keep warm. thin out with a little water until you have a double cream consistency.
- Heat a non-stick frying pan to a high heat, season scallops on one side with cumin salt. Add a small amount of oil to the pan and add the scallops seasoned-side down. Cook for 2-3 minutes until caramelised. Turn over and cook on the other side for a further minute or 2, until they start to go golden. Add the butter, allow to brown lightly and add a squeeze of lemon juice. Baste the scallops quickly with the pan juices, then remove from the pan.
- To serve, arrange the scallops on some of the red pepper dressing. Spoon some of the buttery cumin pan juices around the scallops, then sprinkle with chives and serve.
Red pepper sauce
Matt Tebbutt says, 'The amount of red pepper sauce this recipe makes will probably be too much, but leftovers are excellent tossed with some pasta and a few chopped anchovies.'
Per serving
403 kcalories, protein 18.7g, carbohydrate 7.8g, fat 33.2 g, saturated fat 6.2g, fibre 1.9g, salt 1.59 g
Recipe from olive magazine, July 2010.
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Ingredients
- 1 tsp cumin seeds , freshly ground
- 1 tsp fine sea salt
- 3 red peppers
- 2 banana shallots , peeled (or use 3 ordinary shallots)
- 2 garlic cloves , peeled
- olive oil
- 1-2 tbsp red wine vinegar
- 12 king scallops
- 15g butter
- ½ lemon , to squeeze
- chives , finely chopped, to garnish
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Ingredients
- 1 tsp cumin seeds , freshly ground
- 1 tsp fine sea salt
- 3 red peppers
- 2 banana shallots , peeled (or use 3 ordinary shallots)
- 2 garlic cloves , peeled
- olive oil
- 1-2 tbsp red wine vinegar
- 12 king scallops
- 15g butter
- ½ lemon , to squeeze
- chives , finely chopped, to garnish
Per serving
403 kcalories, protein 18.7g, carbohydrate 7.8g, fat 33.2 g, saturated fat 6.2g, fibre 1.9g, salt 1.59 g
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18 July 2010
Diane rated and commented on this recipe
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25 March 2013
ocenaseas16H commented on this recipe
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