Scallops with Le Cendré Cheese, Pepper Ratatouille and Red Pepper Sauce

Name: Scallops with Le Cendré Cheese, Pepper Ratatouille and Red Pepper Sauce
Yield: 4 servings
Ingredients: 1 lb (450 g) scallops; Ratatouille; 2 tomatoes peeled; seeded and diced; 1 green bell pepper deseeded and diced; 1 red bell pepper deseeded and diced; 1 orange bell pepper deseeded and diced; 2 tbsp (30 mL) green onions chopped; 2 tbsp (30 mL) olive oil; 1 garlic clove minced; Fresh basil; Fresh thyme; Salt and freshly ground black pepper to taste; Red bell pepper sauce; 6 medium red bell peppers halved and deseeded; 2 oz (60 g) Canadian Le Cendré cheese*; 1 cup (250 mL) 35 % cream; Salt and freshly ground black pepper to taste; Garnish; A few basil leaves

This is the Scallops with Le Cendré Cheese, Pepper Ratatouille and Red Pepper Sauce recipe.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 4 servings

scallops with le cendre cheese pepper ratatouille and red pepper sauce

Ingredients

1 lb (450 g) scallops
Ratatouille
2 tomatoes peeled, seeded and diced
1 green bell pepper deseeded and diced
1 red bell pepper deseeded and diced
1 orange bell pepper deseeded and diced
2 tbsp (30 mL) green onions chopped
2 tbsp (30 mL) olive oil
1 garlic clove minced
Fresh basil
Fresh thyme
Salt and freshly ground black pepper to taste
Red bell pepper sauce
6 medium red bell peppers halved and deseeded
2 oz (60 g) Canadian Le Cendré cheese*
1 cup (250 mL) 35 % cream
Salt and freshly ground black pepper to taste
Garnish
A few basil leaves

READY FOR REWARDS?

Preparation

In a saucepan, sweat the green onion in olive oil. Add the diced tomatoes and peppers, garlic, basil and thyme. Season to taste with salt and pepper. Cook for a few minutes until the vegetables are tender.

Cook the red bell pepper halves in boiling water for 7 to 8 minutes. This will allow the skins to be peeled off easily. Drain and peel.

Puree the peppers in a blender or a food processor. Add half the 35 % cream and the Canadian Le Cendré cheese. Season to taste with salt and pepper. The sauce must be very smooth. Pour into a saucepan and reduce by half, then add the remaining cream.

Put the butter and the oil in a frying pan and sear the scallops 3,4 minutes. They should be tender, so be careful not to overcook. Season with salt and pepper.

To serve, place the ratatouille on the plate, then add the scallops. Pour over the sauce and garnish with basil.

Tips

The peppers can also be blackened under the broiler and then peeled. Place the cooked peppers in a bowl and cover with plastic wrap. After 20 minutes or so, the skin will peel off easily. They can also be prepared on the BBQ.

* Instead of Canadian Le Cendré, try this recipe with Canadian Le Douanier cheese.