Courtesy Aaron Meneghelli
chef de cuisine, Angèle

For the Piperade:

3 pounds mixed sweet peppers, seeds and ribs removed, sliced very thin

1 red onion, julienned

2 cloves of garlic thinly sliced

1/4 cup extra virgin olive oil

1/4 pound piece of Serrano ham, or bacon

Pinch of saffron

2 cups white wine

Start with the olive oil and the Serrano ham, slowly heating to lightly render out the fat in the ham. When the ham is lightly browned and the fat is rendered, about 5 minutes, add the peppers and the onions. Keeping the heat at a slow pace, gently cook the mixture gaining a sweet and soft taste to the peppers, then add the garlic.

In a separate small pan, lightly toast the saffron for only few seconds and add the wine. Allow to reduce by half, and then add to the tender peppers. Allow to reduce together, adjust seasoning as desired. Let cool and remove the Serrano ham.

Finishing the dish:

12 (U-10) diver scallops

2 leeks, diced and washed

2 bunches of spring onions

1/2 cup of crawfish tail meat

1 endive, thinly sliced

The leeks and the onions are cooked separately with vegetable stock and salt with a lid. Cook fast to maintain the bright colors, and allow to cool quickly.

Add grape seed oil to a hot sauté pan, and sear off the seasoned scallops, keeping them on one side only, then place in a 400 F. oven for 2 to 3 minutes. The side that is down should have an even, caramelized texture, leaving the other side soft and white.

While these are cooking place the piperade, the leeks and onions, and the crawfish tails into a pan and gently heat, add the endive at the end and adjust seasoning.

Place piperade mix on each plate and slice the hot scallops horizontally in half and place over the piperade. Add crispy capers, extra virgin olive oil to garnish the plate.

Serves 6