This dish is so easy to make and presents really well. Hubby thought I could easily sell lots of this as an entree at a restaurant, lol. This recipe was inspired by a recipe on taste.com.au but the difference is I made the peperonata instead of purchasing the jar and I topped it up with pork crackles for that extra crunch. Extremely happy with how this turned out.. I really hope you like this as much as I do!
20 scallops without roe
2 tbsp extra virgin olive oil
1 yellow capsicum / peppers, sliced
1 tsp chopped garlic
1/2 red onion, finely chopped
150g pork rind
Extra olive oil for grilling scallops and cooking pork rind
Salt and pepper to season
Rocket leaves to serve
1 tbsp aioli (garlic mayonnaise) to serve
Parsley flakes to serve
Generously season pork rind with salt and pepper and rub with olive oil. Place in ovenproof dish and cook in preheated oven at 200C for 20 minutes.
To make the peperonata, heat olive oil in a pan. Add onion and garlic, cook gently until softening but not browning, about 10 minutes. Add the yellow peppers and season lightly with salt and pepper. Cook for another 5 minutes, then remove from pan and set aside.
Heat clean pan and heat olive oil. Cook the scallops for approximately 30 seconds on each side until golden brown but still translucent in the centre.
To serve, start with a bed of rocket leaves, followed by peperonata, followed by scallops and chopped pork crackles when pork rind is cooked. Scoop aioli on the side of dish and garnish with parsley flakes.