Pepperonata with scallops and herb salad

Paul Gregory

Serves 4

Ingredients

Pepperonata

• 4 tablespoons (60 ml) olive oil
• 1 large onion, finely sliced
• A pinch of saffron
• 4 cloves garlic, finely sliced
• A good pinch of dried, flaked chillies
• 3 red peppers, deseeded and finely sliced
• 3 yellow peppers, deseeded and finely sliced
• 6 ripe plum tomatoes, each cut into 8

Scallops with herb salad

• Olive oil
• 12 fresh scallops (3 per person)
• A small handful of chives, chopped
• A small handful of fresh chervil leaves
• A small handful of fresh basil leaves
• 12 fresh tarragon leaves, chopped

Method

Pepperonata

1. Heat the olive oil In a deep frying pan. Add the finely sliced onion and cook until softened but not coloured.
2. Stir in the saffron, garlic and chillies and cook gently for 1–2 minutes.
3. Add the sliced red and yellow peppers and place in the pan.
4. Increase the heat slightly and cook until the peppers are just beginning to soften.
5. Add the tomatoes and season to taste.
6. Cook all the ingredients gently for approximately 40–45 minutes, checking that the juices have thickened slightly and the peppers are soft.

Scallops with herb salad

1. Heat the oil in a large pan (not too hot) and sear the scallops for 1–2 minutes until brown but not crispy.
2. Turn over and fry for a further 20 seconds and then remove from the heat.
3. Combine the chives, chervil, basil and tarragon leaves.

To serve

Divide the pepperonata mixture onto four serving plates. Top each with 3 scallops and divide the herbs between each to serve.

Did you know?

The first evidence of cultivated chillies is about seven and a half thousand years ago in Mexico.