Ingredients
- 10 large scallops
- 1 green pepper
- 1 red pepper
- 1 Granny Smith apple
- 2 tbsp bonito vinegar
- 1 tbsp olive oil
- Fresh dill
- Fresh chives
- 1 roasted red pepper
- 2 tbsp veg stock
- ½ lemon, juiced
- Salt and pepper
- Preheat your barbecue grill to medium-high heat. Clean and pat dry the scallops. Season them with salt.
- Dice the green and red peppers and core and dice the apple into small cubes.
- In a bowl, combine the peppers, apple, bonito vinegar, olive oil, dill and chives. Mix well to make the dressing.
- Grill the scallops on the preheated barbecue grill for about two minutes per side or until they are cooked through and nicely charred. Remove from the grill and set aside.
- Take the roasted red pepper, lemon juice, veg stock and black pepper and blend it in a food processor or blender until smooth to make the roasted red pepper purée.
- To assemble the dish, arrange the grilled scallops on a serving plate. Top them with the grilled green and red peppers. Drizzle the bonito vinegar dressing over the scallops and peppers.
- Garnish with fresh dill and chives. Serve the roasted red pepper purée on the side.
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