Pan-Fried Scallops with a Petit Ratatouille

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

Original recipe makes 1 servings



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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