Pan-fried scallops with a petit ratatouille

1 servings

Ingredients

Quantity Ingredient
500 millilitres Olive oil; (17 1/2fl oz)
25 grams Rosemary; (1oz )
500 millilitres Olive oil; (17 1/2fl oz)
100 millilitres Balsamic vinegar; (3 1/2fl oz)
4 tablespoons Water; (50ml)
Dijon mustard
Sugar
25 grams Finely diced shallots; (1oz)
25 grams Finely diced basil; chervil, dill,
; tarragon and chives
; (1oz)
1 Lime
5 grams Finely diced red chilli
100 millilitres Olive oil; (3 1/2fl oz)
50 grams Courgettes; (2oz)
50 grams Aubergine; (2oz)
50 grams Red pepper; (2oz)
50 grams Shallots; (2oz)
20 grams Garlic; (3/4oz)
10 grams Tomato puree; (1/2oz)
4 tablespoons Olive oil
12 King scallops

Directions

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.

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