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Pesto Seared Scallops with Capsicum and Olive Sauce



  • 1.

    Toss the scallops with oil and pesto till coated and allow to rest in the fridge for at least 20 min.

  • 2.

    Finely chop fennel, garlic, shallot and anchovies, pan fry on a high heat until softened and de-glaze the pan with the red wine.

  • 3.

    Add tomatoes, olives and capsicums to the pan, bring to a gentle boil and cook for 20 min.

  • 4.

    Heat a frying pan, add ghee and quickly sear scallops (1 minute each side.)

  • 5.

    Serve 6 scallops each on steamed rice, surrounded by rich sauce.


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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pesto Seared Scallops with Capsicum and Olive Sauce.


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