Scallops with Bell Pepper Cubes, Tomato Chutney and Basil Oil

Ingredients

• 2 sprigs Basil
• Salt
• 80 ml olive oil
• 200 g Cherry tomatoes
• 0.5 Red Onion
• 1 tsp raw cane sugar
• 1 tsp tomato paste
• 1 tsp dried thyme
• 2 tbsp vinegar
• Salt
• Pepper
• 0.5 green bell pepper
• 0.5 orange bell pepper
• 0.5 yellow bell pepper
• 8 fresh scallops (in shells)
• 1 tsp paprika flakes

Instructions

1. 1.

   Wash, dry and strip basil leaves; blend with a pinch of salt and 50 ml olive oil in a hand blender until smooth. Transfer the basil oil to a small bowl.

2. 2.

   For the chutney, wash and finely chop tomatoes. Peel and dice the onion. Heat 1 Tbsp olive oil in a saucepan. Sauté the onion cubes for 1 minute over medium heat, sprinkle with sugar and let caramelize for 3–5 minutes.

3. 3.

   Add tomato paste and cook for 1 minute. Stir in thyme, vinegar, tomatoes, salt and pepper; simmer gently for about 10 minutes on low heat, stirring occasionally.

4. 4.

   Meanwhile, deseed, wash and dice the bell peppers. Open and clean scallops so only the flesh remains. Boil water in a pot and blanch the empty shells for 1 minute. Drain and cool.

5. 5.

   Season scallop flesh with salt and pepper. Heat remaining olive oil in another pan. Sear scallop flesh with bell pepper cubes, cooking each side for 2 minutes over high heat.

6. 6.

   Arrange two scallop shells on each plate; place chutney in the center of the shells. Top with one scallop and a few bell pepper cubes. Drizzle basil oil over everything, sprinkle paprika flakes, and serve immediately.