Alive and Cooking

Balsamic Scallops

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(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


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.