Sea Scallops With Sweet Roasted Red Peppers Recipes

SEA SCALLOPS WITH SWEET RED PEPPERS AND ZUCCHINI

Steps:

• In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes. Add the Tabasco and salt and pepper.
• When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil. Check for seasoning. Cook and stir about 2 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.

SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE

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.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

SCALLOPS WITH RED PEPPER SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

SEA SCALLOPS IN SWEET PEPPER SAUCE

Steps:

• In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
• Remove and keep warm.
• In same skillet, add pepper, onion and garlic.
• Cook 2 minutes.
• Add wine, stir 1 minute.
• Add broth, milk, and parsley.
• Bring to a boil.
• Reduce heat and simmer until sauce thickens, 1-2 minutes.
• Add scallops and heat through.

SEA SCALLOPS WITH RED PEPPER CREAM

Steps:

• For Sea Scallops.
• Heat butter in heavy large skillet over high heat.
• Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
• Transfer scallops to bowl, using slotted spoon.
• Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
• Whisk in cream and any juices in scallop bowl.
• Boil until thickened to sauce-like consistency, stirring occasionally.
• Whisk in Red Pepper Puree and heat through.
• Stir in scallops, adjust seasoning and serve immediately.
• For Red Pepper Puree (makes about 1 cup).
• Melt butter in heavy small saucepan over low heat.
• Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
• Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
• Puree peppers through medium blade of food mill, discarding skins.
• Can be stored in the refrigerator 1 week or frozen.
• Peppers can also be charred and skins removed.
• Proceed with recipe and puree in blender or processor.