Recipe for Scallops, Curried Yellow Pepper, Cherry Tomato Vinaigrette

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Yield:

3 servings

Ingredients:

Amount	Ingredient
6 lrg	Fat scallops
3 tbl	Olive oil
1 lrg	Yellow pepper, seeded and diced
1/2 tbl	Curry powder
100 ml	Extra virgin olive oil, (3 1/2fl oz)
3 tbl	Red wine vinegar
	Zest and juice of 1 lime
250 gm	Cherry tomatoes, halved (9oz)

Instructions:

Instructions: For the vinaigrette: Sweat the diced peppers with the curry powder in the olive oil over a low heat for about 5 minutes until soft. Transfer to a bowl, add the red wine vinegar and lime juice, season well and set aside.

Saute the scallops for about a minute and a half each side, toss with the watercress and cherry tomatoes and vinaigrette and serve.

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