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Seared Scallops with Sicilian-style Sweet Peppers

By OcadoLife
King scallops make even the simplest dish feel special – try them in this restaurant-style recipe alongside sticky balsamic peppers and a green salad. If you have it, use lemon thyme for a subtle citrus twist. To serve…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 tbsp of thyme, finely chopped
  • 60 g of rocket, watercress and spinach salad
  • 3 tbsp of extra virgin olive oil, plus extra for tossing
  • 3 tbsp of sultanas
  • 2 cloves of garlic, peeled and grated
  • 50 g of pine nuts
  • 2 tbsp of balsamic vinegar
  • 10 king scallops, without roe
  • 6 mixed romano peppers, deseeded and cut into strips

Method

5 steps

  1. Step 1

    Put the olive oil in a heavy-based frying pan with the pepper strips, sultanas and some seasoning. Cover with a lid and cook gently for 20 mins, stirring occasionally.

  2. Step 2

    Add the garlic, pine nuts and balsamic vinegar, stirring well. Re-cover and cook for 5 mins.

  3. Step 3

    Remove from the heat and stir in the thyme. Divide between two plates, on top of a few handfuls of salad, reserving a little of the sticky sauce.

  4. Step 4

    To cook the scallops, toss them in a little olive oil and season. Put a non-stick frying pan on a high heat and when it is really hot place the scallops in one by one, starting at the top and working clockwise. Cook for 1 min without moving the scallops, then flip them over in order, starting with the first one you placed in the pan. Cook for 1 min.

  5. Step 5

    Remove the scallops and place 5 on each plate. Finish with a drizzle of the reserved sauce.