Step 1

Preheat oven to 200°C.

Step 2

Place capsicums on a baking tray and roast for 25-30 minutes, turning once, until the skins are charred and flesh is tender. Remove from the oven, seal in a plastic bag and allow to cool.

Step 3

Meanwhile, cut a small cross in the base of each tomato. Blanch in a large saucepan of boiling water for 20 seconds, then plunge into iced water for 30 seconds. Peel, then remove seeds and finely chop the flesh. Set aside.

Step 4

Once cool enough to handle, split the capsicums over a bowl to collect all the juices. Remove and discard the skin and seeds, then finely chop. Add the chopped capsicum to the bowl and set aside.

Step 5

Heat 100ml olive oil in a frypan over medium heat. Add the eschalot, garlic and chorizo and cook, stirring occasionally, for 5 minutes or until the eschalots and garlic are soft and the chorizo is browned. Add the tomatoes and the capsicum mixture, then simmer for 3-5 minutes until some of the excess moisture has evaporated and the sauce is thick but not dry. Stir in the chopped parsley and season with salt. Keep warm while you cook the scallops.

Step 6

Remove the scallops from their shells and set aside. Wash the shells, pat dry with paper towel, then set aside.

Step 7

Heat 2 teaspoons oil in a large non-stick frypan over high heat. Season the scallops on both sides with a little salt and pepper. In 2 batches, cook the scallops for 1 minute each side or until golden but still translucent in the centre. Repeat with the remaining oil and scallops.

Step 8

Divide the chorizo and capsicum sauce among the shells and top each one with a scallop. Serve immediately.