Soups and Starters Recipes - Warm Salad of Red Peppers and Scallops Recipe

  
 

Soups and Starters Recipes - Warm Salad of Red Peppers and Scallops Recipe

Ingredients

Serve 4

  • 2 tablespoons lemon juice

  • 3 tablespoons olive oil

  • 2 red peppers, cored, deseeded and cut into thin strips

  • mixed salad leaves

  • 375 g/12 oz scallops

  • 50 g/2 oz black olives, pitted and quartered

  • 2 tablespoons snipped chives

  • salt and pepper

Method:

  1. In a small bowl, combine the lemon juice and 2 tablespoons of the oil. Season to taste with salt and pepper. Set aside.

  2. Heat the remaining oil in a frying pan over a moderate heat. Add the red peppers with a pinch of salt and fry over a low heat for about 5 minutes until just tender.

  3. Transfer the peppers to a plate and set aside. Arrange the salad leaves on individual plates.

  4. Rinse the scallops and pat dry with kitchen paper. Season them with salt and pepper and arrange in one layer in the top of a steamer set over boiling water.

  5. Cover and steam over a high heat for about 3 minutes until tender. Drain on kitchen paper.

  6. To serve, arrange the warm scallops on the salad leaves. Arrange the red peppers, olives and chives around the scallops. Whisk the dressing and spoon over the salad. Serve immediately.