Sea Scallops With Roasted Red Pepper Sauce Recipes

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
• Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
• Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
• Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
• With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE

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.)

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.

PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE

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.

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.

ROASTED SEA SCALLOPS

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

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.

SEA SCALLOPS WITH RED PEPPERS AND TOMATOES

Steps:

• Cut the scallops crosswise if they are more than 1 1/4 inches across.
• Place the scallops in a mixing bowl and add the milk, salt and pepper. Set aside. Place the flour in a flat dish and set it aside.
• Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted. This should take a few minutes.
• Drain the scallops and dredge them in the flour. Shake off the excess.
• Meanwhile, heat the remaining oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. If the skillet cannot accommodate all the scallops, cook them in two batches. Add the scallops and cook, stirring, until golden brown. Do not overcook.
• Add the shallots, garlic and lemon juice, shaking the pan. Cook about 30 seconds. Add the pepper and tomato mixture and stir and toss well for about 2 minutes. Add the parsley and serve immediately with rice Creole (see recipe).

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.