Sunday, September 29, 2013

Citrus Pepper Purée

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.

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