Jan 7, 2021

Makes 6 servings

 

SAUCE

2 red peppers

1 small onion, sliced in 1cm thick rings

2 400g can diced fire-roasted tomatoes, drained

1 teaspoon toasted cumin seed, crushed

½ tablespoon olive oil

2 tablespoons red wine vinegar

15g loosely packed coriander leaves, coarsely chopped

Salt and freshly ground black pepper

 

SCALLOPS

900g sea scallops

2 tablespoons melted butter

2 tablespoons olive oil

 

Microgreens or mesclun mix for serving

Roast the red peppers and onion slices over an open flame (or grill or stovetop), turning the peppers with tongs until completely charred, about 15 minutes. Turn the onion slices once, so that both sides are lightly charred and they soften slightly. Once blistered and charred all over, place peppers in a bowl and cover tightly with plastic wrap to steam for about 15 minutes.

Peel the and dice the peppers in 1cm pieces. Cut the onions in similarly small pieces and add to the peppers. Add the tomatoes, cumin, olive oil and vinegar to the bowl and toss to combine. Season to taste with salt and pepper, and fold in coriander. Set aside.

Pat the scallops dry. Melt 1 tablespoon each of the butter and oil in a shallow, wide pan over medium high heat. When hot, season half of the scallops with salt and pepper and sear about 2 minutes per side, depending on size. Repeat with remaining butter, oil and scallops.

Arrange some greens on a plate, spoon the relish on top and serve scallops on the bed of relish alongside a glass of rich, mellow Dark Horse Chardonnay.

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