Red capsicum and chilli scallop spoons

Name: Red capsicum and chilli scallop spoons
Yield: 6
Ingredients: 3 Roasted red peppers, from a jar (Main); 2 large Red chillies, chopped, use less if desired; 2 Tbsp Extra virgin olive oil; 1 Tbsp Sweet chilli sauce; ½ Lemons, juiced; 1 knob Butter; 24 Scallops, roe on or off depending on your preference (Main); 2 Tbsp Chopped chives, or coriander, to garnish

for 6 people

Tamara West

Nadia Lim

Food writer and author

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Ingredients

3	Roasted red peppers, from a jar (Main)
2 large	Red chillies, chopped, use less if desired
2 Tbsp	Extra virgin olive oil
1 Tbsp	Sweet chilli sauce
½	Lemons, juiced
1 knob	Butter
24	Scallops, roe on or off depending on your preference (Main)
2 Tbsp	Chopped chives, or coriander, to garnish

Directions

Blend capsicums, chillies, olive oil, sweet chilli sauce and lemon juice together until almost smooth.
Heat a frying pan on medium heat and add sauce. Simmer for 4-5 minutes until thickened. Season to taste with salt and pepper.
Pat scallops dry and season with salt. Heat butter in a frying pan on high heat. As soon as butter starts to turn brown and foam, add scallops. Pan-fry scallops for 45-60 seconds on each side.
To serve, place a teaspoonful (not too much) red capsicum and chilli sauce in each Chinese spoon and top with a scallop. Arrange Chinese spoons on a platter and garnish with coriander or chives.