roasted shrimps, squid and scallops with sautéed peppers

Prawn

Roasted shrimps, squid and scallops with sautéed peppers

Seafood lovers will enjoy this cheffy dish, served with lemony cavolo nero and a zesty chilli and lime dressing.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

2 tbsp olive oil
2 red peppers, cut into strips
1 yellow pepper, cut into strips
6 garlic cloves, crushed
2 finger chillies, 1 red and 1 green, chopped
1 heaped tbsp crushed fresh root ginger
400ml/14fl oz chicken stock
1 orange, zest and juice
1 lime, zest and juice
1 lemon, zest and juice
1–2 tsp palm sugar
20g/¾ oz fresh coriander
for the dressing
1 red chilli, chopped
1–2 limes, juice only
2 tbsp olive oil
for the roasted shrimps, squid and scallops
2 tbsp olive oil
3 king scallops, cut into halves vertically
6 tiger raw prawns, head and shell removed and chopped
2 medium squid, cut into fine rings
for the cavolo nero
2 tbsp olive oil
3 garlic cloves, sliced
2 red onions, cut into small slithers
600g/1lb 5oz cavolo nero, stems removed
4 preserved lemons, roughly chopped
1 tsp smoked paprika
1 lemon, juice to squeeze
100g/3½oz crème fraîche
1–2 tbsp sumac
salt and black pepper

Directions

To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm.
To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside.
To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing.
To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil.
After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve.
To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero.