Preparation time 25 minutes
Cooking time 10 minutes
1 ciabatta
2 romano peppers
1 sprig thyme
2 cloves garlic
A few strands of saffron
1 lemon
1 bunch chives
8 large diver scallops in the shell
Virgin olive oil
〉〉 Cut four small squares or discs of ciabatta and bake in the oven until golden and crispy.
〉〉 Slice the peppers finely and then cook in a saucepan on a gentle heat with olive oil, thyme and crushed garlic until the pepper is very soft.
〉〉 Spoon the peppers on top of the baked ciabatta. Warm two table spoons of olive oil and add the strands of saffron, leave in a warm place and allow the flavours to infuse.
〉〉 Add a squeeze of lemon, a few finely chopped chives, and seasoning to the dressing.
〉〉 Sear the scallops in a non-stick pan with a touch of olive oil for two minutes on each side. The scallops should be nicely golden on each side, but just warm in the centre.
〉〉 Serve the scallops on top of the peppers, and spoon over the saffron dressing.