Serves 4 as a starter

Ingredients 

For the Dressing

4         Large red peppers
2         Cloves garlic
45ml   Virgin olive oil
15ml   COURVOISIER® VS Cognac @ 60% ABV
15ml   Double cream
Salt and freshly ground black pepper 

For the Salsa

               Butter and olive oil to saute
Half        Medium cucumber, seeds removed and chopped into small dice
2               Beef tomatoes, skinned, seeds removed and chopped into small dice
1           Small red onion, finely chopped
15g     Finely chopped fresh flat leaf parsley
           Freshly ground black pepper 

To assemble

            Butter to saute
16    Large Scallops
12    King Prawns
        Juice of half lemon 
Garnish :  Fresh chives 

Method

1.  To make the Dressing

Place the peppers whole onto a baking sheet with the unpeeled garlic cloves  and roast in a hot oven 200 - 220 C for 15 – 20 minutes or until well charred.

2. Wrap the roasted peppers in cling film and allow to cool. Remove the cling film and then take off the skins of the peppers and remove all the seeds and stalk. Squeeze out the garlic flesh from the skins.

3. Roughly chop the pepper flesh and place in a liquidizer together with the garlic, olive oil and cream and blend to a smooth consistency. Transfer to a pan.

4. Add the COURVOISIER® VS Cognac and heat gently for 5 minutes. Keep warm.

To make the Salsa

5. Lightly heat a little butter and oil in a small frying pan and sauté the red onion for a minute. Add the cucumber and tomato and cook for a futher 3-4 minutes. Season and stir in the parsley Keep warm.

To cook the Scallops

6. Lightly heat a knob of butter in a non stick pan and pan fry the scallops for just 2 minutes each side. Add the King prawns and cook for a further 1 minute until hot. Season and squeeze over the lemon juice

To Assemble

7. Spoon a serving of salsa onto the centre of a large white serving plate. Top with 4 scallops and 3 king prawns. Spoon the warm dressing around the outside of the centre arrangement. Garnish with fresh chives.