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Warm Scallops on a Bed of Ratatouille Salad

Author: Executive Chef Wolfgang Maier, M/S Regatta

Ingredients:

500 g Fresh Scallops
500 g Assorted Salad
50 g Butter

Ratatouille:

100 g Zucchini
100 g Eggplant
100 g Bell Peppers
100 g Tomatoes
20 g Garlic
100 g Chopped Onions
50 ml Olive oil
2 ml Balsamic Vinegar, Salt and Pepper

Sauce Virge:

3 dl Lemon Juice
5 dl Olive Oil
50 g Chives
50 g Tomatoes
50 g Shallots

Recipe Properties:

Preparation

• Cut the zucchini, bell peppers and eggplant into small cubes (Brunoise).
• Sautéed these with a little olive oil and pan-fry the vegetables; one variety at a time.
• Add olive oil in a saucepan and cook the onions; then add the garlic, tomatoes and herbs.
• Allow this to cook for 3 minutes.
• When the mixture is cold, add the vegetables to the tomatoes, and season to taste.
• Round off with some Balsamic Vinegar and allow cooling.

For the Virgin sauce: Skin the tomatoes and dice them after removing the seeds. Mix the chopped shallots, chopped chives, and the diced tomatoes with lemon juice and olive oil. Season to taste with salt & pepper.

Presentation

Pan-sear the scallops in butter until nicely golden brown. Keep them medium rare warm aside.

Place the Vegetable Ratatouille in the center of the plate, slice the scallops and place them on the ratatouilles in a flower shape.

Garnish with Greens and the “Sauce Vierge�

Preparation: 30 minutes

Cooking Time: 15 minutes

Makes 10 servings