Scallop Stuffed Pickled Peppers Recipes

MARINATED STUFFED CHERRY PEPPERS

Steps:

• Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.
• Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.
• Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.
• Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.

CHAMPAGNE POACHED SCALLOPS WITH RED PEPPER PESTO

Steps:

• Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a plastic zip-loc bag to let them rest. Peel them when cool.
• Prepare the pesto. Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil. Fold in parmesan cheese and season with freshly ground black pepper. Add salt only if needed, since the cheese will add saltiness.
• Toast the baguette slices lightly on a baking sheet and set aside.
• Bring Champagne to a boil in a saucepan. Squeeze in juice of lime, then add scallop and poach until they are no longer translucent. Remove scallops to a utility platter and let Champagne reduce by about two-thirds.
• Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.

SCALLOP-STUFFED PICKLED PEPPERS

Steps:

• In a ceramic or glass bowl combine the scallops with the lime juice and let them marinate, covered and chilled, stirring several times, for at least 4 hours or overnight (The scallops will "cook" in the lime juice.)
• Make a lengthwise slit in each pickled pepper, transfer the peppers slit side down to paper towels, and let them drain for 5 minutes. Drain the scallops, reserving the lime juice and stuff a scallop slice curved side up into each pepper. (The stuffed peppers may be prepared up to 4 hours ahead and kept covered and chilled.) Just before serving brush the scallops with the reserved lime juice and arrange the stuffed peppers decoratively on platters lined with the cabbage.

SCALLOPS AND TRI-COLOR PEPPERS SCHAUL

Steps:

• In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring for 2 minutes. Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through.

BAKED STUFFED SCALLOPS

Steps:

• In skillet, melt margarine; add onions and garlic; simmer until onions are clear.
• Add pepper and parsley; simmer 2-3 minutes. Add sherry and simmer 10-15 minute.
• Place scallops in baking dish.
• Pour cooked mixture over scallops. You should have enough mixture to barely cover scallops, if not, melt more margarine and add.
• Cover top very generously with bread crumbs. Bake uncovered @ 400 deg. for 30 minutes.
• If top is not brown, place under broiled for a few minutes.

STUFFED PICKLED PEPPERS

Steps:

• Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
• Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
• Drain and let cool. Combine chopped vegetables.
• Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
• Stuff into peppers , do not pack too tightly.
• Place tops on peppers.
• Tie in place with cotton string.
• Place peppers in wide mouth jars or stone crock.
• Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
• Bring this mixture to a boil; pour over stuffed peppers.
• Let cool.
• To each 3 peppers in a jar or crock add about half cup olive oil.
• Cover. Let stand in a cool place 10 days or longer before serving.
• To serve remove string, drain peppers.
• Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

SAVORY STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. , In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers., Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

SAUTéED SCALLOPS STUFFED WITH BASIL

Steps:

• Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
• Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
• Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
• Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.