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Seared Scallops with Sicilian-style Sweet Peppers |
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| Serves 2 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
3 tbsp olive oil, plus extra for tossing
6 mixed Romano peppers, deseeded and cut into strips
3 tbsp sultanas
50g pine nuts
2 tbsp balsamic vinegar
1 tbsp lemon thyme, finely chopped
60g bag of mixed leaf salad
10 kind scallops without roe
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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.
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Add the pine nuts and balsamic
vinegar, stirring well. Re-cover and cook for 5 mins.
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Remove from the heat and stir
in the lemon thyme. Divide between two plates, on top of a
few handfuls of salad, reserving a little of the sticky
sauce.
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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.
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Remove the scallops and place
5 on each plate. Finish with a drizzle of the reserved
sauce, bread and a baby leaf salad.
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DAILY
DINNERS 
