Scallops with Roasted Peppers and Mint in a Filo Basket

Name: Scallops with Roasted Peppers and Mint in a Filo Basket
Yield: Serves 4
Ingredients: 1 red sweet pepper; 4-8 sheets of filo pastry; 6 shelled scallops with their corals; juice of 1 lemon; 6 pink peppercorns, crushed; 2 tablespoons extra virgin olive oil; 30 g (1 oz) butter, melted; salt; 6 shelled scallops with their corals; 4 sprigs of mint, to garnish; 2 teaspoons chopped mint; a sliver of garlic, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This dish has become one of my favourite starts to a summer meal. Use fresh plump scallops for the best flavour, or replace the scallops with small slices of monkfish. The filo pastry baskets can be made well ahead of time and frozen until needed.

Ingredients

6 shelled scallops with their corals
juice of 1 lemon
1

Starter
Fish course
Pescatarian
Summer

Method

Use kitchen paper to pat the scallops dry and, if necessary, remove the fine black thread from each one. Detach the corals and then cut each scallop into three slices. Put the scallops and corals on a plate and sprinkle with a little lemon juice. Set aside in a cool place.

Roast the red pepper on a heatproof plate under a grill set on high, turning the pepper over until the skin is blis