Scallops with roast red pepper sauce
These scallops are a perfect starter, best served with a glass of champagne. They also make cute little canapes served on Chinese spoons - place a teaspoon of sauce on a spoon and top with one scallop and a bit of garnish.
|1 Tbsp||Olive oil|
|2 large||Red capsicums, or 3 medium, use roasted capsicums from a jar|
|1½ tsp||Sweet chilli sauce|
|½ tsp||Ground cumin|
|1 knob||Butter, use a large knob|
|1||Lime, freshly juiced|
|1 to garnish||Green mango, shredded, or julienned green apple|
|1 to garnish||Spring onion, shredded, optional|
|1 to garnish||Fresh coriander, chopped|
|4 to serve||Scallop shells, cleaned, optional|
- Blend roast capsicums in a food processor or blender until smooth. Alternatively, if you don’t have a blender, just chop finely.
- Heat oil in a fry pan on medium heat and toast cumin, about 1 minute.
- Add blended (or finely chopped) capsicum and sweet chilli sauce.
- Cook on medium to high heat for 5-7 minutes until sauce has thickened and has an intense, rich capsicum flavour. Season to taste with salt and pepper.
- Heat butter in a separate fry pan. Pat scallops dry with a paper towel.
- When butter is just starting to brown, add scallops and fry for just under a minute on each side, seasoning with a little salt. Squeeze over lime juice while still hot in the pan.
- To serve, spoon some sauce into a scallop shell and top with 3-4 scallops straight out of the pan.
- Garnish with mango or apple, spring onion and coriander and serve immediately with a glass of bubbles.