Pan-Fried Ratatouille Recipe

What you'll need

• 1 diced onion
• 1 tsp chopped garlic
• 3 tbsp olive oil
• 1 diced aubergine
• 1 diced courgette
• 1 diced red pepper
• A pinch of chilli powder
• 2 diced tomatoes, peeled and deseeded
• 1 tbsp chopped coriander leaves
• 1 tsp saffron strands, soaked in a little warm water
• A squeeze of lemon
• Salt and pepper

Time: 20 mins

Serves: 4

Method

First

15 minutes before you begin, sprinkle some salt over your diced aubergine, and set aside. Leave until you’re ready to cook, then rinse, and pat dry.

Second

While your kale is wilting, take your best non-stick pan, and heat the other half of the oil. Fry your scallops for 1-2 minutes on each side, and just before they’re done, add the knob of butter to the pan and swirl it around. Remove the scallops from the pan, and stir the lemon juice into the melted butter. Divide the kale between six plates, add the scallops on top, and then pour the pan juices over.

Third

Stir in the tomatoes, and heat through for about five more minutes. Once done, add the saffron, the coriander, and the lemon juice, season once more to taste, and serve with warm bread.

Wine Match

For the perfect wine pairing, crack open a bottle of the earthy, rich and spicy Ponce 'Depaula' Monastrell 2017 from Southern Spain! These two should be a winning combo!

There you have it -- a special recipe for Pan-Fried Ratatouille!

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