Ingredients

500g of scallops 50g of pesto A splash of extra virgin oil 1 head of fennel 150g roasted capsicums 50g mixed olives 2 cloves of garlic 2 x 450g can of tomatoes 2 anchovies 1 brown onion 1/2 a glass of red wine

Description

Toss The Scallops With Oil And Pesto Till Coated And Allow To Rest In The Fridge For At Least 20 Min. Finely Chop Fennel, Garlic, Shallot And Anchovies, Pan Fry On A High Heat Until Softened And De-glaze The Pan With The Red Wine. Add Tomatoes, Olives And

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