Scallops with Yellow Pepper Sauce
Servings
2Serving size
6 ounces scallops with sauceThis recipe can be multiplied but does not make very good leftovers.
Serve with Roasted Potatoes or Brown Rice and Minted Peas or Green Beans with Red Onion or Zucchini with Sun Dried Tomatoes or Sauteed Leeks or Minted Carrots
Serve with Brown Rice or Roasted Potatoes
AND
Serve with Green Beans with Red Onion or Parmesan Squash or Parmesan Zucchini or Zucchini with Sun Dried Tomatoes
Ingredients
| 1 large Yellow bell peppers |
| 1 Large Shallots, raw (peeled) |
| 2 Tbsp Water |
| 3 tsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Remove the pan from the oven. Place the pepper in a paper bag until it cools.
When the pepper is cool peel the skin and seed it. Place it in a blender or mini chopper with the shallot and water. Puree.
Force the puree through a fine mesh sieve. Add the olive oil, salt and pepper. Place the sauce in a small pan over low heat.
Place a large skillet over high heat and add 1 teaspoon olive oil. When the oil is very hot, add the scallops. Sear on the first side for about 4 minutes and turn. Cook for another 3 to 5 minutes and serve topped with the sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
AND
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I have experimented a lot with pepper sauces, but never with yellow peppers. The flavor is so different than red or green peppers. This recipe has all of 7 ingredients and sometimes that’s all it takes: great fresh ingredients cooked well.
This sauce turns out smooth and rich, almost like a beurre blanc. Use the best quality olive oil with a rich fruity flavor. The combination of the sweet pepper and fruity olive oil makes this silky sauce great with seafood.