John Myers
Ratatouille with Scallops
The perfect ratatouille with scallops recipe with a picture and simple step-by-step instructions.
- 2 Zucchini
- 2 Peppers
- 5 Tomatoes
- 1 bunch Spring onions
- 4 Garlic cloves
- 300 g Deep sea scallops / scallops
- Rosemary, thyme, oregano, sage
- Oil, salt, pepper
- Clean, wash and slice the zucchini. Wash, core and cut the peppers. Wash tomatoes and cut into pieces. Clean and wash the spring onions and cut into larger pieces. Peel the garlic cloves and chop them into pieces. Clean, wash and cut the herbs into pieces. Thaw the scallops or use fresh ones.
- Salt and pepper the defrosted scallops and fry briefly on both sides in a deep pan in oil. Remove from the pan and keep warm in the oven at 50 °.
- Add a little more oil to the pan and first fry the spring onions until lightly. Then add the remaining vegetables, garlic and herbs. Salt and pepper everything. Let the whole thing simmer over medium heat, stirring often. If necessary, add a little water so that nothing burns.
- When everything is cooked, distribute on plates and spread the warm scallops on top.
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