| 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.
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