Seared Scallops with Sicilian-style Sweet Peppers
By OcadoLife
Published on 08 December 2021
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 as a starter, allow three scallops per person.Time and servings
40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 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
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.Step 2
Add the garlic, pine nuts and balsamic vinegar, stirring well. Re-cover and cook for 5 mins.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.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.Step 5
Remove the scallops and place 5 on each plate. Finish with a drizzle of the reserved sauce.