Recipe for Pan-Fried Scallops with a Petit Ratatouille 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 servings
Ingredients:
Amount Ingredient
ROSEMARY OIL ----------------
500 ml Olive oil, (17 1/2fl oz)
25 gm Rosemary, (1oz )
----------------- BALSAMIC DRESSING ----------------
500 ml Olive oil, (17 1/2fl oz)
100 ml Balsamic vinegar, (3 1/2fl oz)
4 tbl Water, (50ml)
Dijon mustard
Sugar
----------------- HERB SALSA ----------------
25 gm Finely diced shallots, (1oz)
25 gm Finely diced basil, chervil, dill, tarragon and chives (1oz)
1 x Lime
5 gm Finely diced red chilli
100 ml Olive oil, (3 1/2fl oz)
----------------- PETIT RATAOUILLE ----------------
50 gm Courgettes, (2oz)
50 gm Aubergine, (2oz)
50 gm Red pepper, (2oz)
50 gm Shallots, (2oz)
20 gm Garlic, (3/4oz)
10 gm Tomato puree, (1/2oz)
4 tbl Olive oil
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Pan-Fried Scallops in White Wine and Cream Sauce   ::   Pan-Fried Scallops with a Potato Crust on Pepperonato with P   ...