Sauteed Scallops with a Spicy Piquillo Pepper Puree

Name: Sauteed Scallops with a Spicy Piquillo Pepper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium onion; 3 medium garlic cloves; 2 medium serrano peppers; 8 large piquillo peppers (1 jar); 1/2 cup fresh cilantro leaves; 2 tablespoons Cajun seasoning; 1 tablespoon smoked, spicy pimenton; 1 teaspoon cayenne pepper; 1 large pinch crushed red pepper flakes; 1 tablespoon lime juice; 3 to 4 tablespoons Spanish extra-virgin olive oil; Kosher salt and freshly ground black pepper; 20 large sea scallops; Kosher salt; Freshly ground black pepper; Cayenne pepper; 4 tablespoons cup extra-virgin olive oil; 1 tablespoon butter; Sprig fresh thyme

Servings: persons

1/2 medium onion
3 medium garlic cloves
2 medium serrano peppers
8 large piquillo peppers (1 jar)
1/2 cup fresh cilantro leaves
2 tablespoons Cajun seasoning
1 tablespoon smoked, spicy pimenton
1 teaspoon cayenne pepper
1 large pinch crushed red pepper flakes
1 tablespoon lime juice
3 to 4 tablespoons Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
20 large sea scallops
Kosher salt
Freshly ground black pepper
Cayenne pepper
4 tablespoons cup extra-virgin olive oil
1 tablespoon butter
Sprig fresh thyme

1
Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper.
2
Pulse several times until all ingredients have been finely diced.
3
Once finely diced, slowly drizzle olive oil into food processor, while pulsing.
4
Taste, add salt and pepper, as needed.
5
Remove puree from processor and add to a large skillet over medium heat.
6
Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
7
Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne.
8
Heat olive oil and butter in large skillet over very high heat.
9
In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
10
Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree.
11
Garnish with fresh thyme and serve.
12
A viewer, who may not be a professional cook, provided this recipe.
13
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1005

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 medium onion, 3 medium garlic cloves, 2 medium serrano peppers, 8 large piquillo peppers (1 jar), and more.

Yes, Sauteed Scallops with a Spicy Piquillo Pepper Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!