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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
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