How many servings does this recipe make?

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

What ingredients do I need for Scallops With Pepper and Zucchini?

You need 9 ingredients. The key ingredients include: 10 ounces scallops, 1/2 cup dry vermouth, 8 ounces red pepper or 7 ounces chopped, ready-cut pepper (1 2/3 cups), 1 teaspoon olive oil, and more.

Is Scallops With Pepper and Zucchini suitable as seafood?

Yes, Scallops With Pepper and Zucchini falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Scallops With Pepper and Zucchini?

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

Scallops With Pepper and Zucchini Recipe

Name: Scallops With Pepper and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces scallops; 1/2 cup dry vermouth; 8 ounces red pepper or 7 ounces chopped, ready-cut pepper (1 2/3 cups); 1 teaspoon olive oil; 16 ounces whole zucchini or 14 ounces chopped, ready-cut zucchini (2 2/3 to 3 cups); Fresh or frozen ginger to yield 1 1/2 tablespoons coarsely grated; 1/2 bunch fresh chives to yield 2 tablespoons chopped; ⅛ teaspoon salt; Freshly ground black pepper

Try this homemade Scallops With Pepper and Zucchini recipe the whole family will love. Made with scallops, red pepper, olive oil and zucchini. Easy step…

This Scallops With Pepper and Zucchini relies on simple, everyday ingredients such as scallops, dry vermouth, olive oil and salt. It comes together quickly and makes 4 servings, at about 48 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

10 ounces scallops
1/2 cup dry vermouth
8 ounces red pepper or 7 ounces chopped, ready-cut pepper (1 2/3 cups)
1 teaspoon olive oil
16 ounces whole zucchini or 14 ounces chopped, ready-cut zucchini (2 2/3 to 3 cups)
Fresh or frozen ginger to yield 1 1/2 tablespoons coarsely grated
1/2 bunch fresh chives to yield 2 tablespoons chopped
⅛ teaspoon salt
Freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
48 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Scallops With Pepper and Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions