for 4 people

Caponata

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
300 g	aubergines, cut into approx. 1 cm cubes
200 g	celery, cut into approx. 1 cm cubes
400 g	tomatoes, cut into approx. 1 cm cubes
50 g	light sultanas
70 g	pitted black olives, cut into rings
1 tsp	salt
a little	pepper
½ dl	white balsamic vinegar

Scallops

1 tbsp	olive oil
12 piece	scallops without roe (MSC)
½ tsp	salt
1 tbsp	butter
2 sprig	oregano, leaves torn off

How it's done

Caponata

Heat the olive oil in a non-stick frying pan. Add the onion and garlic, sauté briefly. Add the aubergine and celery, cook for approx. 3 mins. Add the tomatoes and all the ingredients up to and including the pepper, cover and steam for approx. 5 mins. until soft, add the balsamic, cover and simmer for approx. 5 mins.

Scallops

Heat the oil in a non-stick frying pan. Salt the scallops, add them, and sear on one side for approx. 2 mins. Reduce the heat, add the butter and oregano, turn the scallops over, fry for a further 2 mins. Serve the scallops with the caponata.

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