Red capsicum and chilli scallop spoons

for 6 people

Food writer and author

Ingredients

3	Roasted red peppers, from a jar (Main)
2 large	Red chillies, chopped, use less if desired
2 Tbsp	Extra virgin olive oil
1 Tbsp	Sweet chilli sauce
½	Lemons, juiced
1 knob	Butter
24	Scallops, roe on or off depending on your preference (Main)
2 Tbsp	Chopped chives, or coriander, to garnish

Blend capsicums, chillies, olive oil, sweet chilli sauce and lemon juice together until almost smooth.
Heat a frying pan on medium heat and add sauce. Simmer for 4-5 minutes until thickened. Season to taste with salt and pepper.
Pat scallops dry and season with salt. Heat butter in a frying pan on high heat. As soon as butter starts to turn brown and foam, add scallops. Pan-fry scallops for 45-60 seconds on each side.
To serve, place a teaspoonful (not too much) red capsicum and chilli sauce in each Chinese spoon and top with a scallop. Arrange Chinese spoons on a platter and garnish with coriander or chives.