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East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort

Basically there are two types of scallop - queens and kings - and there is a great difference between them King scallops are larger than queens and are diver caught They provide a much more substantial piece of meat but at a price Steer clear of queens which are small and after cooking end up looking like buttons And never — repeat never - buy scallops that have been frozen when defrosted and cooked they lose all their flavour, leaving a pan full of defrosted water to boot.

• 10 large king scallops with corals, shelled
• 1 red pepper
• Salt and freshly ground black pepper
• Extra virgin oil
• Juice and zest of 2 limes
• 2 x 15g (1/2 oz) packets fresh coriander, half of it chopped
• 1 tbsp red onion, chopped
• 250g (9oz) bag mixed salad leaves, pre-washed

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Cut the pepper in half, remove the seeds and stalk, and place in an ovenproof dish. Season with salt and pepper drizzle with olive oil and place in the oven for 15 minutes until the skin has browned. Remove from the oven and while hot, place in a bowl, quickly cover with cling-film and leave to go cold. When cold, remove and  discard the skin

For the dressing, cut the pepper flesh into small dice and place in a bowl with the lime juice and zest. Add 6 tablespoons of the olive oil with the chopped coriander and onion. Season and leave to one side.

Remove any black threads or sand from the scallops, but do not wash them.

Heat a frying pan until very hot. Season the scallops with salt and pepper; place in the very hot pan and deep-fry on both sides for 30 seconds or until just cooked.

Combine half the dressing with the salad leaves and remaining coriander leaves, and place in two bowls. Divide the scallops between two plates.

Finish the dish by drizzling the remaining dressing over the scallops, and serve with the salad.


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