Scallops on peperonata – by Paul Merrett

INGREDIENTS

(serves six)

For the peperonata
3 red peppers, finely sliced
3 yellow peppers, finely sliced
2 onions, finely sliced
2 cloves garlic, crushed
1 large pinch saffron
2 red chillies, seeded and chopped
70ml oil
8 plum tomatoes, each cut in to eight pieces
Salt and pepper
Sugar, to taste
About 2tbs capers
Basil, to taste
36 thinly sliced potatoes
100g clarified butter
18 scallops

METHOD

Sweat the red and yellow peppers, onion, crushed garlic, saffron and chillies in oil. Add the plum tomatoes pieces, salt, pepper and sugar. Cook the mix very slowly for 30 minutes. Add the capers and a little chopped basil.

Cook the potato slices gently in clarified butter until just cooked. Cool slightly and place, two-thick, on to silicone paper. Upturn a scallop on each. Set in fridge. Pan-fry, then assemble and serve.

Paul Merrett