Sometimes I head to the supermarket and just ‘wing it’ by seeing what they have on offer at the Fish counter. I’ll do this for the spontaneity as I’m not always 100% sure what I fancy cooking and the surprise element adds to that excitement (you know how much I love to cook!).
This time I came back with some King Scallops as they were on offer. The more I learn to cook and buy ingredients for myself, the more I can’t believe how much restaurants want to charge me for the same sort of meals!
This dish is very easy to put together for a quick, healthy and nutritious lunch, or perhaps a starter before your main. It’s fresh and the paprika seasoning really compliments the scallops. Enjoy!
(Serves 1)
Olive Oil
3 x King Scallops (de-shelled with roe)
1 x Sweet Potato (peeled)
Roasted Red Peppers
Salad Leaves
Salt & Freshly Ground Pepper
1 tsp x Smoked Paprika
Balsamic Vinegar (to serve)
Extra Virgin Olive Oil (to serve)
1. Heat a frying pan on a medium-high heat with some olive oil. Season the scallops with salt, freshly ground pepper and the smoked paprika seasoning on both sides. Once the pan is hot, add them in a clockwise direction (so that you know which to turn over first) and fry for 1-2 minutes each side until golden.
2. Using a potato peeler, peel the sweet potato so that you’re left with the shavings and add to the pan for no longer than a minute. Once they turn yellow, remove and set-aside. At the same time add the mixed red peppers for the same length of time.
3. Place the salad leaves onto a small plate and add the scallops, sweet potato shavings and red peppers and drizzle with the balsamic and extra virgin olive oil and serve.
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