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Pre-cook pasta to 'al dente'. Fry scallops in a pan on medium to hot heat for 10 seconds each side, remove and place on a warm plate. Deglaze pan with splash of white wine. Sauté chopped onion in
wine, continually moving onion around the pan for 1 minute then add capsicum(see below). Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and
dill, tossing gently and evenly. Season with a fresh black pepper and salt if you like.
Roasting Capsicum Directions:
To roast capsicum - Brush all
over lightly with olive oil, put into a roasting tray in hot oven at 200 degrees, and cook until blisters form on skin. Turn and cook other side for ten minutes. Remove from oven, let them cool slightly,
then peel off skins and slice. Serves 4.
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