scallops with aioli & wild rocket

3-6 scallops per person
1/2 red chili per person
1/2-1 clove garlic per person
olive oil
lemon
good quality balsamic
Maldon salt
small handful of rocket per person

Place a bunch of rocket tossed in oil, salt and balsamic on each plate. Heat 1T olive oil in pan and add garlic and chili. Then add scallops and cook. Once ready, divide the scallops amongst the plates, add a squeeze of lemon and a drizzle of aioli and serve.

~aioli~
1 clove garlic, crushed
pinch lemon zest
1 egg yolk
1/2t Colman's mustard powder
1t white wine vinegar
1/4c olive oil
1/4c rapeseed/canola oil

In a bowl, use an electric whisk to beat yolk, mustard and vinegar. Gradually add oil a drizzle at a time until it reaches the consistency you like (should still be a bit runny to allow drizzling). Add salt to taste and mix in crushed garlic.

antipasto plate

1 ball of good quality bufallo mozarella
couple of handfuls of cherry tomatoes
handful of red chilis
fresh basil
pesto
kalamata olives
olive oil
balsamic vinegar

Cut cherry toms in half and place cutside up on a foil lined baking tray. Deseed the chilis (use mild medium sized chilis) and cut into quarters lengthways. Scatter amongst the tomatoes. Sprinkle the tomatoes with a little sugar, Maldon and freshly ground black pepper. drizzle with olive oil and put in the oven at 180C until slightly shrivelled (20 minutes or so). Remove from oven and allow to cool.

Arrange on a serving dish with pieces of mozzarella, pitted, sliced olives, torn basil and drizzled with balsamic, olive oil and pesto. serve with bread, crostini or your favourite crackers.

~optional~
add peppers, zuchinni, red onions, garlic, aubergine, beetroot etc to the roasted tomatoes