Roasted Red Pepper Scallop Fettuccine Recipes

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PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan-Seared Scallops with Roasted Red Pepper Sauce image

This simple, elegant recipe for pan-seared scallops and roasted red pepper sauce features bold, Spanish-style flavors and ingredients.

Provided by Lynne Webb

Categories     Seafood

Time 20m

Number Of Ingredients 11

1-1/4 lbs dry-pack sea scallops
3 teaspoons paprika (see notes)
Salt and freshly ground black pepper
1/2 teaspoon onion powder
2 tablespoons butter
Steamed white rice
Chopped parsley for garnish (optional)
1 12-ounce jar whole, roasted red peppers, drained (see notes)
1/2 teaspoon minced garlic (about 1/2 clove)
2 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar (or red wine vinegar)

Steps:

  • Remove the scallops from the refrigerator, arrange on a plate in a single layer and blot them gently with a paper towel. Set aside.
  • Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
  • Drain the roasted red peppers thoroughly and add them to the work bowl of a food processor along with the olive oil and sherry vinegar. Pulse until smooth, then season to taste with salt and pepper.
  • Transfer the sauce to a serving dish and set aside.
  • Working with one scallop at a time, lightly press the flat sides of each into the spice mixture and transfer to a dry plate.
  • Add the butter to a frying pan large enough to hold the scallops in a single layer with some room between them, and place on the stove over medium-high heat.
  • As soon as the butter begins to sizzle, swirl it to coat the pan and using tongs, add the scallops to the pan one at a time.
  • Cook for 1-1/2 minutes, then start turning them and cook for an additional 1-1/2 to 2 minutes on the second side. Do not overcook.
  • To serve, plate four servings of rice, spoon some sauce around it on the plate, top with scallops and garnish with parsley if desired.

Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Protein 25 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 882 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan Seared Scallops with Roasted Red Pepper Sauce image

These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce!

Provided by Ingrid Beer

Categories     Entree

Time 24m

Yield 12

Number Of Ingredients 15

12 sea scallops, side muscle removed and patted completely dry
Pinch of sea salt
2 tablespoons avocado oil (or other high-heat oil)
2 tablespoons clarified butter (or regular unsalted butter)
Pinch of black pepper
1/4 cup toasted pine nuts, optional garnish
1/2 cup micro greens, optional garnish
1 (16 ounce) jar roasted red peppers, drained, patted dry and roughly chopped
1 tablespoon red wine vinegar
3 cloves garlic
2 tablespoons roughly chopped parsley
1/4 teaspoon (slightly heaping) sea salt
1/8 teaspoon black pepper
Pinch red pepper flakes
2 tablespoons olive oil

Steps:

  • To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
  • To sear the scallops, place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
  • Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
  • Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
  • To serve, add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)

Nutrition Facts : Calories 265 calories (per 3 scallops, with about 1/3 cup of sauce)

ROASTED RED PEPPER & SCALLOP FETTUCCINE



Roasted Red Pepper & Scallop Fettuccine image

Make and share this Roasted Red Pepper & Scallop Fettuccine recipe from Food.com.

Provided by TheFarlands

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 roasted red peppers
1 (16 ounce) package fettuccine
1/4 cup butter or 1/4 cup margarine
1 tablespoon garlic, minced
1/2 cup green onion, sliced
1 1/2 lbs large scallops
1 (16 ounce) carton sour cream
salt
pepper, coarsely ground

Steps:

  • Remove peppers from jar, puree on High until smooth (30-45 seconds). Set aside.
  • Prepare fettuccine according to package directions; drain.
  • In 10-inch skillet melt butter, add garlic. Cook over medium heat, stirring occasionally 1 minute.
  • Add green onions and scallops. Continue cooking, until scallops are tender (5-7 minutes).
  • Stir in sour cream and red pepper puree until well mixed. Cook another 6 minutes.
  • In large bowl toss scallop mixture with cooked fettucine. Season with salt and pepper to taste.

Nutrition Facts : Calories 476.1, Fat 21.5, SaturatedFat 12.2, Cholesterol 117.5, Sodium 222.6, Carbohydrate 46, Fiber 2.1, Sugar 1.3, Protein 24.5

SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE



Sea Scallops With Roasted Red Pepper Sauce image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.

Provided by Molly53

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 red bell peppers
1 tablespoon butter
1/2 teaspoon garlic, peeled and minced
2 cups whipping cream
1/2 teaspoon salt
1 pinch pepper
olive oil
8 sea scallops

Steps:

  • Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
  • Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
  • Place in a blender or food processor and whirl until smooth.
  • Place puree and next two ingredients in saucepan and cook for about five minutes.
  • Stir the cream into mixture and cook to reduce (about five minutes).
  • Season to taste and keep warm.
  • Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
  • Transfer 2 scallops to each plate and garnish with pepper sauce.

GRILLED SCALLOPS WITH RED PEPPER SAUCE



Grilled Scallops With Red Pepper Sauce image

Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.

Provided by KateL

Categories     Peppers

Time 40m

Yield 12 skewers, 6 serving(s)

Number Of Ingredients 10

4 red bell peppers, roasted or 1 1/2 cups marinated roasted red peppers, drained
1 cup chicken stock or 1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 teaspoon dried basil, crumbled
1 cup butter or 1 cup unsalted butter, chilled
1 1/2 lbs large scallops
2 tablespoons butter or 2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
12 bamboo skewers

Steps:

  • Soak 12 bamboo skewers in water for at least 30 minutes.
  • SAUCE:.
  • Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
  • Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
  • SCALLOPS:.
  • Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
  • Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.

Nutrition Facts : Calories 438.8, Fat 35.8, SaturatedFat 22.2, Cholesterol 119.9, Sodium 906.5, Carbohydrate 10.4, Fiber 1.7, Sugar 4.2, Protein 15.9

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO



Lori's Sea Scallops With Roasted Red Pepper Pesto image

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!

Provided by lhgolden

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium roasted red pepper
1/2-3/4 cup pine nuts, roasted
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 teaspoons lemon juice
1/2 cup parmesan cheese, grated (reserve about 2 tablespoons)
1/4 cup extra virgin olive oil
2 lbs sea scallops (Large to jumbo work best)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2-1 teaspoon kosher salt, to taste
1/2-3/4 cup white wine

Steps:

  • For pesto:.
  • Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
  • Turn oven down to 350 degrees.
  • Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
  • For Scallops:.
  • Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
  • Melt/heat butter and olive oil over medium high heat in medium pan.
  • place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
  • Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
  • Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
  • Remove from oven and serve.

Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE



Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce image

Categories     Pasta     Scallop     Bell Pepper     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

6 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 1/4 pounds sea scallops
1 pound spinach fettuccine
Red Bell Pepper Cream Sauce
Chopped fresh Italian parsley

Steps:

  • Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
  • Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

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