Chicken Breast and Scallops in Balsamic
Vinegar with Roasted Peppers
recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
x 140g / 5oz boned and skinned chicken breasts
25mls / 1 fl oz balsamic vinegar
16 trimmed scallops
4 red peppers
4 yellow peppers
1 teaspoon capers
1 tablespoon of cooking oil
25g / 1oz butter
the oven to moderate - 180°C or 350°F
Cut the peppers in half and remove the seeds. Place
them cut side down on a shallow oven tray. Drizzle
with a little olive oil and bake in the oven until
the skin has wrinkled and the flesh is soft to the
touch, approximately 20 minutes.
cool peel and slices peppers and place them in a bowl
with the capers, sliced anchovies and chopped basil
then season with cracked pepper and salt.
the oil in a frying pan until it just starts to smoke.
Place chicken breasts skin side down and sear for
around 4 minutes, then turn them over and put frying
pan in the oven to finish cooking the breasts for
the chicken from the pan and place the pan back on
the heat of the stove top. Sear the scallops for 1
minute on each side then add the balsamic vinegar.
the chicken back in the pan and add the butter. Stir
until the butter and the vinegar combine. If there
isn’t enough vinegar add a splash of hot water.
distribute the peppers between 4 plates, and then
place the chicken on the top and the scallops around
the outside. Spoon over the sauce and serve.