Juice of 2 limes
175 ml/6 fl oz olive oil
8 large scallops, sliced into thick discs
Salt and freshly ground black pepper
175 g/6 oz/1 jar of red (bell) peppers, drained
1 garlic clove, crushed
A few coriander (cilantro) sprigs
Method :
Reserve 15 ml/1 tbsp of the lime juice and whisk the remainder with 90
ml/6 tbsp of the oil. Pour over the scallops, season generously with salt
and pepper and leave to marinate for 30 minutes. Puree the peppers and
garlic with the reserved lime juice and 75 ml/5 tbsp of the remaining oil
in a food processor or blender, then season to taste with salt and pepper.
Drain the scallops and pat dry on kitchen paper (paper towels). Heat the
remaining oil and fry (saute) the scallops quickly over a high heat for
about 2 minutes on each side until just golden. Transfer to individual
plates, arrange a spoonful of the pureed sauce on the side and serve
garnished with the coriander sprigs.