| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Superchefs | 3 | servings | |
INGREDIENTS
| 6 | lg | Fat scallops |
| 3 | tb | Olive oil |
| 1 | lg | Yellow pepper; seeded and diced |
| 1/2 | tb | Curry powder |
| 100 | ml | Extra virgin olive oil; (3 1/2fl oz) |
| 3 | tb | Red wine vinegar |
| Zest and juice of 1 lime | ||
| 250 | g | Cherry tomatoes; halved (9oz) |
| 1 | lg | Bunc watercress; picked and washed |
INSTRUCTIONS
For the vinaigrette: Sweat the diced peppers with the curry powder in the olive oil over a low heat for about 5 minutes until soft. Transfer to a bowl, add the red wine vinegar and lime juice, season well and set aside. Saut. the scallops for about a minute and a half each side, toss with the watercress and cherry tomatoes and vinaigrette and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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