Scallops with white wine and sweet Spanish teardrop pepper

Finely chop the shallot. Grate or squeeze the garlic clove. Put the olive oil in a pan and fry the shallot together with the garlic. Add the white wine and let it simmer during a few minutes. Season with salt and pepper.

Clean the scallops: Using a flat knife or oyster knife, stick the side between the two shells. Pry open the shells a bit and slide the knife down the edge of the shell. Do not insert the knife too deep into the shell. Once the sphincter has been cut, you can open the them. Save one half of the shells for later use. Remove all impurities. Free the nut from the shell with a spoon or knife. I also remove the orange coral, but you can bake this if desired. Then put them in cold milk to keep them white and keep in the fridge. Dry the scallops on kitchen paper before frying them in the grill pan, otherwise they will start cooking instead of grilling

Heat the grill pan. Brush the scallops with some olive oil. Fry them for 2 minutes and turn , fry the other side for 2 minutes. The intention is that they remain a little glassy on the inside, so do not fully fry them. Season with some salt and pepper.

To serve, put the scallops back in their shells. Drizzle with the wine - shallot sauce. Add a mini sweet teardrop pepper and serve while still warm. Ask the guests to eat the three flavors (the salty of the nut, sweet of the pepper and sour of the wine) together. You will see that your guests are surprised by the flavor bomb ...