Scallops with peperonata and aioli

Name: Scallops with peperonata and aioli
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 290g jar peperonata (see note); 2 tbsp tomato passata (sugo) (see note); 20 scallops without roe; 2 tbsp olive oil; 50g mixed baby salad leaves (mesclun); Extra virgin olive oil, to drizzle; 200g jar aioli (garlic mayonnaise) (see note)

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Prep Time: 10 minutes

Cook Time: 7 minutes

Total: 17 minutes

Servings: 4

Cost: $7.83 /serving

Author : Valli Little

pan fry starter entree

Ingredients

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290 grams jar peperonata (see note)2 tbsp tomato passata (sugo) (see note)20 scallops without roe2 tbsp olive oil50 grams mixed baby salad leaves (mesclun)Extra virgin olive oil, to drizzle200 grams jar aioli (garlic mayonnaise) (see note)

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Instructions

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Step 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.

Step 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.

Step 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.

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