When I mentioned hot-smoked scallops, Conor was intrigued. And so we decided to make this as an appetizer before the lobster and couscous, combined with roasted peppers because that is such a lovely combination. You could also add pea puree to that, but since we were already having peas with the couscous we left that out. Now I’ve blogged about hot-smoked scallops and about roasting peppers separately before, but Conor made such great pictures that I just had to share them with you. And I have not told you about the combination before, so there. Without further ado, here is how to make this amazing appetizer.
12 large sea scallops
4 red bell peppers
extra virgin olive oil
good balsamic vinegar
bit of freshly squeezed lemon juice
salt and freshly ground black pepper
fresh parsley or basil
2 Tbsp smoking dust
Roast the peppers for about 25 minutes or until they start to burn in places. With hindsight these could have used a few minutes longer. This is living on the edge a bit: a little bit burnt is okay and makes them much easier to peel, but you don’t want them to get burnt too much.
As soon as they are cool enough to handle, peel them. When you have roasted them long enough, you can simply tear the skin off. Don’t forget to get rid of the seeds, which can be sticky little buggers. A bit of running water can come in handy.
Be careful as there can be warm/hot liquid inside. It is okay to break the peppers into a few pieces while peeling them.