 |
Ingredients
(Serves 4-6)
14 scallops, no roe
50ml balsamic vinegar
150g fire roasted red pepper strips
125g cream cheese, room temperature
100ml thickened cream
1 cucumber, sliced 1½cm thick into 14 pieces
Extra virgin olive oil
Dill, to garnish
Method
Liberally coat the scallops with balsamic vinegar and allow to marinate for 5-10 minutes, turning occasionally.
Place capsicum into a food processor, with cream cheese, cream and a few sprigs of dill and blend until smooth.
In a hot pan, add a splash of extra virgin olive oil and toss in the scallops with the marinade. Fry the scallops for about a minute. Be careful of the flame.
Onto your serving platter, lay out the cucumber pieces. Spoon on a blob of capsicum mixture and top with a scallop. Garnish with a sprinkle of dill.
|
|
|
|
|
|
