Curried Scallops/Tomato Fondue, Samphire, Peaches & Chilli Pak Choi

Name: Curried Scallops/Tomato Fondue, Samphire, Peaches & Chilli Pak Choi
Yield: Serves Four
Ingredients: 1 shallot, peeled, sliced; 2 tbsp olive oil; 1 garlic clove, peeled, finely sliced; 4 vine tomatoes, peeled, deseeded, chopped; sea salt & black pepper; 250 g samphire, carefully picked over, washed; 3 ripe peaches, stoned, skinned, sliced; groundnut oil; 3 baby pak choi, sliced in half lengthways; 2 large red chillies, sliced in half lengthways; 8 king scallops, 2 per serving; olive oil; 1 tbsp mild curry powder

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Tomato Fondue

1 shallot, peeled, sliced
2 tbsp olive oil
1 garlic clov

Stew
Fish course
Pescatarian
Gluten-free

Method

To cook the tomato fondue

Sweat the shallot in olive oil in a pan until softened, add the garlic and tomatoes and stew down over a gentle heat. Season with salt and freshly ground pepper, and keep it warm.

To cook the samphire

Bring a pan of unsalted water to the boil, drop in the samphire and blanch for