Seared Scallops with Chilli Oil & Wilted Greens.

Seared Scallops with Chilli Oil & Wilted Greens.

Seared Scallops with Chilli Oil & Wilted Greens

Prep time: 10-12 minutes
Cooking time: 20-25 minutes
Serves: 4

Ingredients

  • 12 large king scallops (roe removed)
  • 200g fresh greens (rocket leaf, chard, baby spinach)
  • 100g diced tomatoes (no seeds)
  • 440g dried orzo (“de Cecco” brand)

For the Garlic Chilli Oil

  • 2 red onions, finely chopped
  • 2 red chillies, finely chopped (seeds in)
  • 4 Anchovy fillets minced
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 cloves of garlic, minced
  • 100g sun blushed tomatoes in oil, process to pulp
  • 1 lemon, juice of ¼ lemon zested with vegetable peeler
  • rapeseed oil or olive oil
  • 80g basil – optional
  • Sea Salt & Black Pepper

Instructions

  1. Bring a large pot of water up to a hard boil, season with plenty of sea salt, cook orzo for 10 minutes. Warm the chilli garlic oil in separate pot and season diced tomato and leave off the heat.
  2. Cut scallops in half, place “cut side” facing up on a baking sheet and season with sea salt and pepper.
  3. Over a high heat, place 2 non-stick frying pans. Add a little oil and butter. When the butter starts to turn brown, quickly and carefully place in the scallops “cut side” down into the frying pan. Cook until golden and turn scallops then remove from heat and keep in the pan – they’re cooked!
  4. Add hot cooked pasta to warm chilli oil, toss in greens and approximately 2 tablespoons of pasta cooking water. Mix together, split between 4 plates and top with scallops – sprinkle with chilli gremolata and parmesan (optional).

For the Garlic Chilli Oil

  1. Cook onions in saucepan over medium to low heat, season with sea salt & black pepper. Add thyme and bay leaf and cook until onions are soft and have no colour.
  2. Then add chilli, garlic and anchovies, cook out 3 minutes then add all other ingredients and remove from heat. Adjust consistency with rapeseed oil. Store in fridge for up to 1 week. Finish with chopped basil.

*Recipe is from www.fishisthedish.co.uk*