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Ingredients:
• 12 scallops
• 1 large courgette (blanched for
2 minutes)
• 225g puff pastry
For the red pepper, chocolate and
vanilla dressing
• 1 sweet red pepper, roasted, peeled,
seeded and diced
• 1 tbsp finely chopped fresh
basil leaves
• 2 tbsp chopped shallots
• 1 tbsp pitted and chopped nicoise
olives (optional)
• 2 tbsp of peeled, seeded, and
diced tomatoes
• 1 tbsp LittlePod natural vanilla paste
• 2 tsp LittlePod pure chocolate extract
• 1 tbsp balsamic vinegar
Galette of Scallops and Courgettes with a Red
Pepper, Chocolate and Vanilla Dressing
by Peter Gorton. Serves 4 - Cook/Prep Time 35 Mins
Method:
Combine all the ingredients except
the olive oil, salt, and pepper.
Whisk in the olive oil very slowly
so that the mixture will emulsify
into a smooth blend, and season
to taste.
Puff Pastry Disks - Preheat oven
to 375°F /190°C/fan assisted oven
180°C/gas 5
1. Roll out the puff pastry into
a square shape as thin as
possible, place between two
heavy baking sheets and
cook in preheated oven for
15 minutes or until pastry is
golden brown, remove from
the oven.
2. Use a cutter to cut out a circle of
about 3-4 inches in diameter.
3. Repeat three times and set aside
the pastry disks and allow to cool.
Assembling the Pastry Disks
1. Place the four disks onto a
baking tray, slice the scallops and
courgettes into equal rounds.
2. Place a scallop on the pastry
disc and then a courgette and
continue to overlap the courgette
and scallops until each disk is
completely covered.
3. Season with salt and pepper and
drizzle over a little olive oil.
4. Place under a hot grill for 4
minutes or until the scallops are
just cooked.
To Serve
1. Place cooked scallop and
courgette pastry disc on warmed
starter plates.
2. Spoon some of the pepper
dressing around each galette
and place a small pile of mixed
salad leaves or king prawns in the
middle of the galette.
Cooking Tip
Peter Gorton - This dressing will
keep for several days refrigerated in a
covered jar.