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.

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 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.

That's it — enjoy your meal!

Scallops with Red and Yellow Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions