Scallops with a hint of spice makes this a delicious dish!
This is a very simple yet tasty Greek dish. It doesn’t take a lot of time to put together but the end result is impressive- this is certainly a dish you will make a few times!
Servings
2Prep time:
10min
Cook time:
15min
Difficulty:
Easy- 120g basmati rice
- 10 scallops
- 100g Greek yoghurt
- 3 red bell pepper
- 3tbsp olive oil
- 1 red onion
- 1 garlic clove
- 5 drops Tabasco sauce
- salt and pepper to taste
We served this dish as a main with just some plain rice, however it would also go well with orzo. Alternatively, you can serve the scallops on their own as a starter.
Whilst we use Tabasco in this recipe, if you are not a biggest fan of spicy food, feel free to tone down the amount you use or swap it for some sweet paprika.
Step by Step Instructions
Step 1
First, dice the onion and peel and chop the garlic clove. Set aside. Start cooking the rice- it will be ready by the time you are ready to serve.
Step 2
Next, bring some water to the boil then put the bell peppers into a steamer insert/basket and into the water. Cover and cook for 8-10 minutes- until the peppers are soft (depending on the size of the peppers you use you might need to cook for less or more time).
Step 3
Remove the peppers once soft, and let cool for a few minutes. Next, remove the skin from the peppers and remove the seeds.
Step 4
Place the peppers into a food processor, add salt and pepper to taste, chopped garlic, Tabasco and blend until smooth.
Step 5
Heat 1tbsp of the olive oil in a saucepan, then pour in the sauce, and whilst stirring, bring to the boil. Remove from the heat, stir in the yoghurt, then cover to keep warm.
Step 6
Heat the rest of the olive oil into a frying pan, then add the onion and scallops. Cook the scallops for around 2 minutes on each side.
Step 7
The rice should be ready by now- serve the scallops with the sauce. Enjoy!
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