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Soups and Starters Recipes -
Warm Salad of Red
Peppers and Scallops Recipe
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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
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2 tablespoons snipped chives
-
salt and pepper
Method:
-
In a
small bowl, combine the lemon juice and 2
tablespoons of the oil. Season to taste with salt
and pepper. Set aside.
-
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.
-
Transfer the peppers to a plate
and set aside. Arrange the salad leaves on
individual plates.
-
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.
-
Cover and steam over a high heat for about 3
minutes until tender. Drain on kitchen paper.
-
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.
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