Sunday, 12 August 2012

Herb Crusted Scallops with Roasted Tinkerbell Chilli

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I love scallops. They're sweet meaty little seafood morsels that have a delicate and luxurious flavour. That coupled with the fact their flavour is wonderfully versatile and can go with a whole range of other flavours and textures makes the palate more excited.

This recipe combines aromatic elements from the herb crust whilst using the sweetness of the chilli to elevate the aromatic tones and give a prominent but pleasant "punch". This is ideal as a starter or can be modified to a main course by adding other elements - some people abhor the idea but i like it with guacamole as a puree, I guess its all about preference.

Makes 10 -so by all means divide by 2 for a dinner party sized bath or adjust accordingly.

50g of fresh breadcrumbs
5 bell peppers diced
5 lemons zested
10 garlic’s finely diced
Punch of flat leaf parsley shredded
300g of nibbed almonds
Olive oil
5 scallops per portion

The doing bit:

Mix in a bowl the breadcrumbs, lemon zest, chopped garlic, parsley and nibbed almonds

Moisten with the olive oil

Cover the mixture on top of the scallop

Bake in the oven for 5 minutes and brown under the grill

Roast tinkerbell chilli

Cut the chilli in half

Fill the chilli half with a cherry tomatoes and shredded basil, drizzle with olive oil and rock salt

Roast on silicone paper for 40 minutes in a medium oven


Place five scallops around a ball of salad

3 chillies

2 lemon wedges
dress with olive oil and lemon juice

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