A simple balsamic marinade is briefly used on scallops before gently frying to make a perfect seafood entree.

    Fountain Sauces
    6 people made this

    Serves: 4 

    • 1 teaspoon balsamic vinegar
    • 2 tablespoons olive oil
    • 2 garlic, crushed
    • 1/4 cup Fountain Chipotle sauce
    • 1 red capsicum, deseeded, finely sliced
    • 2 vine ripe tomatoes, deseeded and finely diced
    • 1/4 cup chopped coriander leaves
    • 1 chorizo, finely sliced
    • 20 scallops without roe

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. In a bowl, whisk vinegar, 1 tablespoon olive oil and garlic with 1 tablespoon Fountain Chipotle sauce. Add capsicum, tomato and coriander, toss gently to combine. Set aside.
    2. Toss scallops gently in remaining sauce. Heat remaining olive oil in a large frying pan over a medium high heat, cook chorizo and scallops, in batches, for 1 minute each side or until chorizo is browned and scallops are golden.
    3. Serve scallops with salad, drizzled with extra Fountain Chipotle sauce.
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