Instructions: Heat the red wine vinegar and salt together in a pan. Add the pepper and simmer for 1 minute. Drain the peppers and return them to the pan. Add one tablespoon of the olive oil and the Tabasco and reheat for 1-2 minutes.

Heat the remaining olive oil in a wok. Add the scallops and stir-fry for 1-2 minutes. Stir in the peppers and fry for a further minute or until the scallops are just cooked. Season.

Meanwhile reduce the wine, fish stock and cream for 2-3 minutes or until thickened. Add the cooking juices from the scallops and peppers and reduce for a further minute. Beat in the butter and season with salt and pepper.

In a wok heat the blackbean sauce with the sugar. Add the noodles and stir-fry for 1-2 minutes or until heated through.

To serve:
Using a cooking ring, layer the scallops and peppers finishing with a layer of scallops. Pile the noodles on the centre of a plate, place the tower of scallops on top and spoon the cream sauce around.

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.