Galette of Scallops and Courgettes with a Red Pepper, Chocolate and Vanilla Dressing

In need of a pick-me-up? Here’s a little lunchtime tonic! Putting a LittlePod twist on a classic French galette, this delicious dish combines chocolate and vanilla in a luscious dressing designed to keep you energised all day.

Serves: 4 people.

Pre-heat oven to 180°C (fan-assisted) / 190°C (conventional) / 375°F.

This recipe includes

Pure Chocolate Extract


  • 12 scallops

    1 large courgette, blanched for two minutes

    225g puff pastry


    1 sweet red pepper, roasted, peeled, seeded and diced

    1 tbsp finely chopped fresh basil leaves

    2 tbsp chopped shallots

    1 tbsp pitted and chopped Nicoise olives (optional)

    2 tbsp tomatoes, peeled, seeded and diced

    1 tbsp LittlePod natural vanilla paste

    2 tsp LittlePod chocolate extract

    1 tbsp balsamic vinegar

    1 tbsp olive oil

    Salt and pepper to taste

Did you know...?

Some fisherman use vanilla on their hands to disguise the odours picked up during a day’s work!


  1. Combine all the ingredients for the dressing, except for the olive oil, salt and pepper.
  2. Whisk in the olive oil very slowly, ensuring that the mixture emulsifies into a smooth blend.
  3.  Use the salt and pepper to season to taste.

To make the puff pastry discs:

  1. Roll the puff pastry into a square as thinly as possible, place between two heavy baking sheets and cook for 15 minutes or until the pastry is golden brown. Remove from the oven.
  2. Use a cutter to make a circle that is 3-4 inches in diameter.
  3. Repeat three times, set aside the pastry discs and allow to cool.

To assemble: 

  1. Place the four pastry discs onto a baking tray and slice the scallops and courgettes into equal rounds.
  2. Place a scallop on a pastry disc and then a courgette and continue to overlap courgette and scallops until each disc is completely covered.
  3. Season with salt and pepper and drizzle over a little olive oil.
  4. Place under a hot grill for four minutes or until the scallops are just cooked.

To Serve:

  1. Place the cooked scallop and courgette discs onto warmed starter plates.
  2. Spoon the pepper dressing around each galette.
  3. Place a small pile of mixed salad leaves and / or king prawns in the centre of each galette.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.

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I fancy something fresh and fruity!

Why not make Peter’s melt-in-the-mouth mousse for dessert this evening?