Scallops with chilli pepper oil

Serves 4
Prep time 40 minutes
Cook Time 15 minutes

300g bay scallops
200g tiger prawns
2 tbsp parsley, roughly chopped
2 tbsp freshly squeezed lemon juice
¼ cup dry white wine
pinch sea salt
pinch freshly cracked black pepper

chilli pepper oil

4 tbsp olive oil
5 garlic cloves, sliced thinly
1 red onion, sliced thinly
4 pimento peppers, chopped finely
1 tbsp dry hot pepper chilli, blended to rough bits
4 tsp rock salt
2 tsp fine sugar

• Place the scallops ands prawns into a big bowl and marinate with parsley, lemon juice, dry white wine, salt and freshly cracked black pepper.
• Heat up a non-stick pan with oil and fry the garlic and onions till fragrant.
• Add in the pimento peppers, chilli, salt and sugar and continue frying.
• Set the chilli pepper oil aside to cool. When cooled, pour over the marinated scallops and prawns .
• Heat up another grill pan to red hot and add the marinated chilli oil scallops and prawns. Cover with a lid.
• Lightly fry the scallops and prawns for 3 to 5 minutes or until cooked.
• Serve hot or warm with some toast.

The best charred peppers are ones cooked over charcoals but you can achieve the same effect by burning them over a gas flame or dry roasting them in a hot oven.  Letting them cool under a clingflim seal makes the skins easier to peel away.

Excerpt from the December 2012 issue of epicure.

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