Quick Entrees

Scallops with peperonata and aioli

Name: Scallops with peperonata and aioli
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: 290g jar peperonata; 2 tablespoons Pureed Tomatoes; 20 scallops without roe; 2 tablespoons olive oil; 50g mixed baby salad leaves (mesclun); Extra virgin olive oil, to drizzle; 200g jar aioli (garlic mayonnaise)

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10m

07m

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Peperonata, a sweet summery sauce made from bell peppers, enhances the natural delicate sweetness of scallops.

290g jar peperonata
2 tablespoons Ardmona Pureed Tomatoes
20 scallops without roe
2 tablespoons olive oil
50g mixed baby salad leaves (mesclun)
Extra virgin olive oil, to drizzle
200g jar aioli (garlic mayonnaise)

Method

1.

Warm the peperonata and passata in a saucepan over low heat for 2-3 minutes until heated through. Season with sea salt and freshly ground black pepper.
2.

Brush the scallops on both sides with the oil, then season with salt and pepper. Heat a large frypan over high heat and cook the scallops, in batches, for 30 seconds each side until golden brown but still translucent in the centre.
3.

Divide the peperonata mixture, scallops and salad leaves among serving plates. Season with salt and pepper, drizzle the plate with extra virgin olive oil, then serve with aioli.