Scallops in a Spicy Ginger Tomato Sauce

Ingredients
1/2 cup extra virgin olive oil
1 cup tomato puree
1 tsp tomato paste
1 small red chilli
1/2 ginger root – peeled and grated
2 medium garlic cloves – minced
salt and freshly ground pepper
juice of 1 orange
juice of 1 lemon – plus extra wedges for garnish
18 fresh scallops

In a frying pan over a medium heat warm a quarter of a cup of olive oil, add the garlic and sauté for 1 minute, add the tomato puree and paste, chilli and ginger; season with salt and pepper.  Cook, stirring, for about 5 minutes.  Add the orange and lemon juice and cook for another 10 minutes.  Strain the sauce and keep warm. 

In a large frying pan over a medium heat, warm the remaining quarter cup of olive oil. Season the scallops with salt and add to the fry pan, cook for about 1 minute on each side.  You only want to get the scallop hot in the middle – as soon as the scallop passes hot in the middle it will begin to toughen and you will end up with rubber balls. To insure you have the perfectly cooked scallop if you are not quite sure, cut the scallop in half and feel with the back of your finger if it is hot, it is cooked.

To serve, spoon the sauce into your serving dishes and place the scallops on the sauce.

Serves 4

Degree of Difficulty 1