Seared scallops with sweet and sour capsicum and onion
“All scallops are suited to cooking with butter and olive oil as well as most herbs.”
- 20 plump scallops
- 1 red capsicum
- 1 yellow capsicum
- 2 red onions
- 4 tbsp extra virgin olive oil
- 1 tbsp good balsamic vinegar
- 2 tbsp chopped flat-leaf parsley
- Salt and pepper
Choose scallops that look plump and dry. Make sure they haven't been soaked in water as they will shrink when cooked. They should smell sweet and clean and, if you can, buy scallops on the half shell.
Method
Wash the capsicums. Cut each in half, removing the core and cut each half into 4 or 5 strips lengthways.
Peel the onions and cut each into 6-8 wedges, top to bottom. Place the capsicum and onion in a baking dish, toss with half the extra virgin olive oil, season with salt and pepper and place in a preheated, 200C oven for 15 minutes until tender.
Remove from the oven and toss with the balsamic vinegar and parsley.
Cool to room temperature. Heat the rest of the extra virgin olive oil in a skillet and sear the scallops on both sides. Season and toss with the sweet-and-sour capsicum.
Serves 4.
