Peri Peri Scallops

Serves 2 as a light meal

45 Minutes + cooling/marinating time Easy


6 long red chillies

1 clove garlic, crushed

1 tbsp smoked paprika

3 tbsp white wine vinegar

100ml Azalea Grapeseed Oil

300g scallop meat (roe off)

Salad greens and basil leaves, to serve

Sea salt flakes



Roast whole chillies for 10 mins at 180ºC. Allow to cool enough to handle.


Chop the chillies roughly (discard the stems). Add to a small saucepan with garlic, paprika, vinegar and oil. Bring to a boil then reduce heat and allow to simmer 2-3 mins. Transfer mixture to a blender and blitz until smooth. Allow to cool, then add scallops and marinate for 30 mins.


BBQ scallops, 1-2 mins each side, until they just become opaque. Serve on a bed of salad leaves with a sprinkle of basil and sea salt flakes.