This recipe is time consuming, but the end result is completely worth it!
To make the roasted red pepper -
- Take the 3 peppers and place them onto an open flame and then chargrill them all over. Once they are evenly blackened, place into a large bowl and cover with a sheet of cling film. This will cause the peppers to steam and will finish the cooking process.
- Peel off all the skin and rinse them in cold water a few times to remove any black bits. Then remove the stalk and cut them into thirds, then into discs.
- Mix the rest of the ingredients together and add the peppers and give a good mix, leave this for a day before they are used so they are well marinated.
To make the red pepper puree
- Heat the olive oil in a large flat shallow pan, then once slightly hot add all the ingredients, but not the lemon juice, cover with a lid and cook till soft, stirring now and again. Cook this very slowly till the red peppers are softened and cooked down, this will take approximately 15-20 minutes.
- Make sure that it’s very thick and reduced, then add the lemon juice at the end and reduce down again till very thick.
- Once ready remove all the green stalks and hard herbs then place into a kitchen blender with the citric acid and puree till very smooth. Finally pass through a fine sieve and cool.
To make the red pepper dressing
- Place the trimmed peppers into the blender and blend to juice, this has to then be passed through a fine sieve.
- Place the red pepper juice onto a medium heat, reduce to 30ml, wiping the sides down as it reduces so the sides don’t burn, then take off the heat to cool.
- Add the lemon juice and then the olive oil, leaving it split, the juice must not be watery but almost like the consistency of a syrup.
- Season the scallops with a little red pepper dressing, salt & pepper.
- Place the puree onto the plate in 5-7 blobs, then the red peppers discs, then the scallops overlapping.
- Pour the red pepper dressing around and scatter the baby basil over the top.
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