for 4 person

Peperonata

1 tbsp	olive oil
2	red onions, cut into thin slices
2	garlic cloves, finely chopped
500 g	coloured peppers deseeded, cut into thin strips
2 sprig	marjoram
1 dl	white wine
1 dl	water
½ tsp	salt

Scallops

1 tbsp	olive oil
12	scallops without roe (MSC)
¼ tsp	salt
a little	pepper

To serve

1 tbsp	apricot jam
2 tbsp	pine nuts, roasted
1	organic lemon, use grated zest only

How it's done

Peperonata

Heat the oil in a pan. Add the onions and garlic, sauté for approx. 2 mins. Add the peppers and marjoram, cook for approx. 5 mins. Pour in the wine, reduce almost completely. Pour in the water, season with salt, simmer over a low heat for approx. 25 mins. until soft.

Scallops

Heat the oil in a non-stick frying pan. Add the scallops, fry for approx. 2 mins. on each side, season.

To serve

Mix the jam, pine nuts and lemon zest into the peperonata, plate up. Top with the scallops.

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