Recipes

Savoury

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

Ingredients

  • 12 scallops

    1 large courgette, blanched for two minutes

    225g puff pastry


    Dressing:

    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!

Method

  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?