• 500g of scallops

  • 50g of pesto

  • A splash of extra virgin oil

  • 1 head of fennel

  • 150g roasted capsicums

  • 50g mixed olives

  • 2 cloves of garlic

  • 2 x 450g can of tomatoes

  • 2 anchovies

  • 1 brown onion

  • 1/2 a glass of red wine


  • 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.


For more information and recipes from this series, click on the following link

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