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Ingredients

• 6 lrg Scallops
• 10 ounce Arbroath smokie fillet, (after skinning and boning)
• 3 whl Large eggs
• 7 fl ounce Creme fraiche
• 1 x Lemon, juice of
•     Freshly grnd black pepper
• 3 lrg Red peppers
• 1/4 pt Extra virgin extra virgin olive oil
• 1 sprg rosemary
• 1 Tbsp. Balsamic vinegar
•     Salt and grnd black pepper
• 1 tsp Sea salt
• 2 x Cloves garlic, mashed
• 1 bn Chives

Description

Preheat The Oven To 180C/350F/gas Mark 5. To Prepare The Oil, Place The Peppers In A Small Frying Pan And Add In 2 Tbsp. Of Extra Virgin Olive Oil, The Sprig Of Thyme, Garlic, Sea…

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