Scallops, curried yellow pepper, cherry tomato vinaigrette
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Fat scallops |
| 3 | tablespoons | Olive oil |
| 1 | large | Yellow pepper; seeded and diced |
| ½ | tablespoon | Curry powder |
| 100 | millilitres | Extra virgin olive oil; (3 1/2fl oz) |
| 3 | tablespoons | Red wine vinegar |
| Zest and juice of 1 lime | ||
| 250 | grams | Cherry tomatoes; halved (9oz) |
| 1 | large | Bunc watercress; picked and washed |
Directions
For the vinaigrette: Sweat the diced peppers with the curry powder in the olive oil over a low heat for about 5 minutes until soft. Transfer to a bowl, add the red wine vinegar and lime juice, season well and set aside.
Saut‚ the scallops for about a minute and a half each side, toss with the watercress and cherry tomatoes and vinaigrette and serve.
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