| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Superchefs | 1 | servings | |
INGREDIENTS
| 500 | ml | Olive oil; (17 1/2fl oz) |
| 25 | g | Rosemary; (1oz ) |
| 500 | ml | Olive oil; (17 1/2fl oz) |
| 100 | ml | Balsamic vinegar; (3 1/2fl oz) |
| 4 | tb | Water; (50ml) |
| Dijon mustard | ||
| Sugar | ||
| 25 | g | Finely diced shallots; (1oz) |
| 25 | g | Finely diced basil; chervil, dill, |
| ; tarragon and chives | ||
| ; (1oz) | ||
| 1 | Lime | |
| 5 | g | Finely diced red chilli |
| 100 | ml | Olive oil; (3 1/2fl oz) |
| 50 | g | Courgettes; (2oz) |
| 50 | g | Aubergine; (2oz) |
| 50 | g | Red pepper; (2oz) |
| 50 | g | Shallots; (2oz) |
| 20 | g | Garlic; (3/4oz) |
| 10 | g | Tomato puree; (1/2oz) |
| 4 | tb | Olive oil |
| 12 | King scallops |
INSTRUCTIONS
ROSEMARY OIL BALSAMIC DRESSING HERB SALSA PETIT RATAOUILLE For the rosemary oil: Heat the oil, then add the rosemary and leave to cool and infuse. For the dresssing: Whisk all the ingredients together until an emulsion has been made. For the herb salsa: Combine all the ingredients with the olive oil and the lime juice. For the ratatouille: Finely dice all the vegetables, heat the oil and cook all the vegetables without any colour, adding garlic, shallots, then red peppers, then the aubergine. Finely bind with the tomato puree. To finish the dish pan fry the scallops on both sides in a very hot pan so a golden brown colour is achieved, then sit on a bed of petit ratatouille and top with herb salsa. Marble the plate with balsamic dressing and the rosemary oil. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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