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Scallops with peperonata and aioli
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Prep Time:
10 minutes
10 minutes
Cook Time:
7 minutes
7 minutes
Total Time:
17 minutes
17 minutes
Ingredients:
- 290g jar peperonata (see note)
- 40.00 ml tomato passata (sugo) (see note)
- 20 scallops without roe
- 36.40 gm olive oil
- 50g mixed baby salad leaves (mesclun)
- Extra virgin olive oil, to drizzle
- 200g jar aioli (garlic mayonnaise) (see note)
Instructions:
- Gently heat the peperonata and passata in a saucepan over low heat for 2-3 minutes until warmed. Season with sea salt and freshly ground black pepper to taste.
- Coat scallops in oil and season with salt and pepper. Sear in a hot frypan in batches for 30 seconds per side until golden brown while keeping the center translucent.
- Plate the peperonata mixture, scallops, and salad leaves evenly on serving plates. Season with salt and pepper, drizzle with extra virgin olive oil, and serve with aioli.
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