roast peppers
- 9 excellent red peppers (confit)
- 1 fennel bulb, confit in olive oil
- 3 garlic cloves (confit)
- 9 coriander seeds, toasted
- 1 bunch of basil
Dived scallops with roast peppers
Simon Bonwick
24th February 2025
Dived scallops with roast peppers
120 min
On the menu at The Troublesome Lodger
Ingredients
scallop
- 1 hand-dived scallop, shucked, cleaned, roe removed and skirt removed
- 1 tsp Greek extra virgin olive oil
- 2 fennel seeds, toasted
- Zest of 1 lemon
- Zest of 1 mandarin orange
- 1/2 tsp mirin
- 2 pinches of salt (wet sea salt)
Method
roast peppers
Cook this confit mixture together on a pre-heated gas mark five for 1 hour and 30 minutes under tin foil.
Take from the oven and cool, now blitz in a ninja machine.
Now chop basil and run that through the pulp mixture.
Season with lemon and salt to balance.
scallop
Sit the scallop in the cure.
Turn it over a few times on a cling filmed plate.
Pop in the fridge for 3 minutes.
Plate like the picture or do your own thing. You can’t go wrong!
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