What you'll need1 diced onion1 tsp chopped garlic3 tbsp olive oil1 diced aubergine1 diced courgette1 diced red pepperA pinch of chilli powder2 diced tomatoes, peeled and deseeded1 tbsp chopped coriander leaves1 tsp saffron strands, soaked in a little warm waterA squeeze of lemonSalt and pepperTime: 20 mins Serves: 4 MethodFirst15
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
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.
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.
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.
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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