I whipped up this pepper purée for both our amuse bouche course and the main dish this evening. So easy. So flavorful.
1 C roasted bell peppers, puréed (click here for how to easily roast and peel peppers)
2 T freshly squeezed orange juice
1 T olive oil
1/2 t smoked paprika
freshly ground sea salt
freshly ground pepper
Whisk all of the ingredients together in a mixing bowl till well-combined.
The image, above, is a pan-seared scallop on top of the pepper purée topped with caviar lime and another sprinkling of freshly ground sea salt and freshly ground pepper.