Pan Fried Scallops With A Petit Ratatouille Recipe

• 500 ml Extra virgin olive oil, (17 1/2fl ounce)
• 25 gm Rosemary, (1oz )
• 500 ml Extra virgin olive oil, (17 1/2fl ounce)
• 100 ml Balsamic vinegar, (3 1/2fl ounce)
• 4 Tbsp. Water, (50ml)
•     Dijon mustard
•     Sugar
• 25 gm Finely diced shallots, (1oz)
• 25 gm Finely diced basil, chervil, dill, tarragon and chives (1oz)
• 1 x Lime
• 5 gm Finely diced red chilli
• 100 ml Extra virgin olive oil, (3 1/2fl ounce)
• 50 gm Courgettes, (2oz)
• 50 gm Aubergine, (2oz)
• 50 gm Red pepper, (2oz)
• 50 gm Shallots, (2oz)
• 20 gm Garlic, (3/4oz)
• 10 gm Tomato puree, (1/2oz)
• 4 Tbsp. Extra virgin olive oil
• 12 x King scallops

Directions