Serves 4 as a starter
12 Scallops
Olive oil
Sauce Vierge
1 small Red Pepper
80ml extra virgin olive oil
25ml Lemon Juice
50gm vine ripe tomatoes, skinned and de-seeded and diced
8 fresh basil leaves finely shredded
- Pre heat the oven to 220c/425f/Gas7
- Make the sauce by roasting the red pepper for 20-25 minutes until the skin blackens, then seal in a plastic bag and cool
- Tear the pepper in half then remove and discard the stalk, seeds and skin. Dice the flesh same size as the tomatoes
- Put peppers into a small shallow pan with the oil , lemon juice and diced tomatoes, season and set aside
- Heat a large none stick frying pan until smoking hot, lower the heat to medium high add a thin layer of oil and add the scallops, sear for 4 minutes, seasoning as you cook and turning halfway through
- Press down so they are nicely golden but still rare in the middle (they will continue to cook while resting)
- Remove scallops from the pan and set aside
- Place the pan of sauce vierge over a low heat until warm, then stir in the basil
- Spoon some sauce into the centre of 4 warmed plates and top with the scallops
- Serve immediately