Simple Shell Cooked Disco Scallops with Romanesco Salsa

Recipe created by Chris Mackett

Ingredients

Serves 4 as a starter

8 large scallops in the shell cleaned and roe left on

Salsa

1 jar of woodfire peppers (red)

50g toasted almonds

2 cloves garlic peeled and grated

1 tsp sweet smoked paprika

3 tbsp chopped flat leaf parsley

100ml extra virgin olive oil

Method

For the salsa, place all of the ingredients into a food processor and coarsely blitz to a rough salsa, but don’t over blend.
Remove the salsa and place into a serving dish and keep to one side.
Next, drizzle the scallops with a little oil and sear the scallops directly over the embers until they begin to blister and char.
Flip the scallops over and then place in to their shells to warm through and finish cooking.
Squeeze over the lemon juice and sprinkle with a little salt.
To serve place the scallops onto a large platter and spoon over the salsa and serve.