14th March 2012
Serves Two 6 large scallops preferably hand dived 2 splashes of vegetable oil 6 ripe vine tomatoes Handful of Basil Salt and pepper For the garnish 2 red peppers 1 yellow pepper 2 courgettes Handful of fine beans 6 shallots
Preparation method
Blanch the tomatoes to remove the skin and de-seed. Season with salt and pepper, torn basil and olive oil. Press into two ring moulds or other suitably shaped container overnight until firm and taking shape of mould. Sweat off the peppers and courgettes, season and arrange attractively on the plate. Unmould tomatoes, pan fry scallops in hot oil for about one and a half minutes each side. Dress on the top of the tomatoes. Garnish the dish with a salad of fine beans and shallots.