Scallops with Peperonata, Aioli & Pork Crackles

This dish is so easy to make and presents really well. Hubby thought I could easily sell lots of this as an entree at a restaurant, lol. This recipe was inspired by a recipe on taste.com.au but the difference is I made the peperonata instead of purchasing the jar and I topped it up with pork crackles for that extra crunch. Extremely happy with how this turned out.. I really hope you like this as much as I do!

Ingredients:
20 scallops without roe
2 tbsp extra virgin olive oil
1 yellow capsicum / peppers, sliced
1 tsp chopped garlic
1/2 red onion, finely chopped
150g pork rind
Extra olive oil for grilling scallops and cooking pork rind
Salt and pepper to season
Rocket leaves to serve
1 tbsp aioli (garlic mayonnaise) to serve
Parsley flakes to serve

Method:
Generously season pork rind with salt and pepper and rub with olive oil. Place in ovenproof dish and cook in preheated oven at 200C for 20 minutes.
To make the peperonata, heat olive oil in a pan. Add onion and garlic, cook gently until softening but not browning, about 10 minutes. Add the yellow peppers and season lightly with salt and pepper. Cook for another 5 minutes, then remove from pan and set aside.
Heat clean pan and heat olive oil. Cook the scallops for approximately 30 seconds on each side until golden brown but still translucent in the centre.
To serve, start with a bed of rocket leaves, followed by peperonata, followed by scallops and chopped pork crackles when pork rind is cooked. Scoop aioli on the side of dish and garnish with parsley flakes.

40 thoughts on “Scallops with Peperonata, Aioli & Pork Crackles

  1. Love the combination of the pork rind cracklings scallops, and peperonata….and so pretty too!Kimba-You seem to have overlooked the Lovely Blog Award list, You are being awarded!Come back to my blog, and collect your award. You certainly deserve it, over, and over, again!

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  2. If this was in a restaurant I would be ordering, haha! From looking at the ingredients list I didn't even know scallops could come with roe. Never seen that posted at the markets. This really looks upscale and elegant for a romantic night for two. Mr. Sideline Chef doesn't like scallops so it might be a meal for one, haha!

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  3. Kimba, your pictures rock! Congrats on being on the foodbuzz front page too!! And thanks for the kind comment on the website I have under construction. As you well know, building websites is a challenge πŸ™‚

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  4. I wish my husband liked scallops, because I see such beautiful dishes like this one that are relatively straightforward to prepare, and I know I would be the only one eating it! Looks great.

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  5. Delicious!! I am always looking for new ways to make scallops. Your photos are amazing! Now the question is, which one of your recipes do I try first?! Bravo Chef :] <3Marea @www.TheFoodieFixx.blogspot.com

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  6. Been meaning to comment on this since seeing this in my Foodbuzz inbox–it sounded so good! Now that I'm here–it looks great, too. It's funny, my husband says the same of dishes he likes: “You can sell a lot of this!”. They're funny. :-)And by the way…you made your own crackling? Impressed!

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  7. I adooore scallops! they're called “vieiras” in spanish, which is the weirdest name, and they're impossible to find, which I really hate… Wish I could prepare this recipe, specially to try the scallops with the pork. We have a pork rind thing here called “Chicharrones”, which is basically that but deep fried, it's really popular, specially the ones made with the actual pork meat… mmm…Anyways, thanx! If I ever do find some scallops to cook, I'll definnetly come back and steal your recipe!

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