Red capsicum and chilli scallop spoons
( SERVES 6 )
Photo by Tamara West
- Blend capsicums, chillies, olive oil, sweet chilli sauce and lemon juice together until almost smooth.
- Heat a frying pan on medium heat and add sauce. Simmer for 4-5 minutes until thickened. Season to taste with salt and pepper.
- Pat scallops dry and season with salt. Heat butter in a frying pan on high heat. As soon as butter starts to turn brown and foam, add scallops. Pan-fry scallops for 45-60 seconds on each side.
- To serve, place a teaspoonful (not too much) red capsicum and chilli sauce in each Chinese spoon and top with a scallop. Arrange Chinese spoons on a platter and garnish with coriander or chives.