Recipe - Salad Of Roasted Red Peppers And Eggplant Caviar

1 dl Olive Oil
5 lg Roasted Scallops
1 Leek; (shredded)
2 Chopped Shallots
1 dl Balsamic Vinaigrette
2 Tomatoes; ( minced )
5 Shredded Basil Leaves
1 Lemon
5 Spears of Asparagus
A selection Salad Leaves

1. Sear the scallops in a hot nonstick pan until golden brown in colour.
Add the minced tomatoes and shredded basil.

2. Shred the leaks into fine strips and deep fry in vegetable oil at 150ºc
until golden brown. This will take a few seconds. Drain on kitchen paper
and dust lightly with salt.

3. Place the salad leaves which have been dressed in the centre of the
plate. Place the five scallops around and add the asparagus, tomatoes and
scallop juices.

4. Place the leeks on top of the salad and serve.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.