Scallops with peperonata and aioli

Ingredients

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The following ingredients have 4 Servings

• 290g jar peperonata
• 2 tablespoons Ardmona Pureed Tomatoes
• 20 scallops without roe
• 2 tablespoons olive oil
• 50g mixed baby salad leaves (mesclun)
• Extra virgin olive oil, to drizzle
• 200g jar aioli (garlic mayonnaise)

Instruction

• Warm the peperonata and passata in a saucepan over low heat for 2-3 minutes until heated through. Season with sea salt and freshly ground black pepper.
• Brush the scallops on both sides with the oil, then season with salt and pepper. Heat a large frypan over high heat and cook the scallops, in batches, for 30 seconds each side until golden brown but still translucent in the centre.
• Divide the peperonata mixture, scallops and salad leaves among serving plates. Season with salt and pepper, drizzle the plate with extra virgin olive oil, then serve with aioli.