Scallops with red pepper sauce
Scallops are a great source of protein, lean and low calorie. Don't wait for your next dinner out to have this luxurious dish you can make right at home in a few simple steps. Once you get the hang of cooking scallops perfectly, you'll never order them in a restaurant again!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Roasted red pepper sauce
Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
Pat scallops dry and season with salt and pepper. Add the olive oil to a 12 inch cast iron skillet and bring to high heat. Once skillet is hot, add half of the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom. Set aside on a plate and cover while you cook the second half of the scallops. Do not overcrowd the pan, otherwise the temperature will drop too fast and the scallops will not get seared and will render some of their juices.
Serve immediately with the sauce.
Calories: 229kcal | Carbohydrates: 7g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 700mg | Potassium: 372mg | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 10mg | Iron: 0.7mg