Scallops with Red and Yellow Peppers Recipe

Name: Scallops with Red and Yellow Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 4 garlic cloves, chopped; 1 medium potato, peeled or not, thinly sliced; 1/2 to 3/4 pound sea or bay scallops; Sea salt and freshly ground black pepper; 1/2 red bell pepper, cored, seeded, and thinly sliced; 1/2 yellow bell pepper, cored, seeded, and thinly sliced; 1/4 cup white wine; 2 teaspoons balsamic vinegar; 2 tablespoons honey; 1/4 cup broth (chicken or vegetable) or water; 1/2 teaspoon red pepper flakes; 2 cups roughly chopped fresh spinach

Servings: persons

Olive oil spray
4 garlic cloves, chopped
1 medium potato, peeled or not, thinly sliced
1/2 to 3/4 pound sea or bay scallops
Sea salt and freshly ground black pepper
1/2 red bell pepper, cored, seeded, and thinly sliced
1/2 yellow bell pepper, cored, seeded, and thinly sliced
1/4 cup white wine
2 teaspoons balsamic vinegar
2 tablespoons honey
1/4 cup broth (chicken or vegetable) or water
1/2 teaspoon red pepper flakes
2 cups roughly chopped fresh spinach

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Sprinkle half the garlic in the pot.
4
Arrange the potato slices in an overlapping pattern.
5
Place the scallops on the potatoes and lightly season with salt and pepper.
6
Scatter on the bell peppers.
7
In a small bowl, mix the wine, vinegar, honey, broth, red pepper flakes, and the rest of the garlic.
8
Pour over all.
9
Fill up the rest of the pot with spinach.
10
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11
Serve immediately.
12
Calories: 314
13
Protein: 32g
14
Carbohydrates: 39g
15
Fat: 2g
16
Cholesterol: 58mg
17
Sodium: 495mg
18
Fiber: 3g

200

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: Olive oil spray, 4 garlic cloves, chopped, 1 medium potato, peeled or not, thinly sliced, 1/2 to 3/4 pound sea or bay scallops, and more.

Yes, Scallops with Red and Yellow Peppers 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.

Scallops with Red and Yellow Peppers

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