Sea Scallops With Red Pepper Cream Recipe

Name: Sea Scallops With Red Pepper Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea Scallops; 2 tablespoons unsalted butter; 2 1/2 lbs sea scallops; salt & freshly ground black pepper; 1 cup dry white wine; 1/4 cup medium-dry sherry; 1 cup heavy cream; 1/2 cup pureed red pepper; Red Pepper Puree; 1/4 cup unsalted butter (1/2 stick); 2 lbs red bell peppers, diced; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1 teaspoon paprika (sweet Hungarian preferred); 1/2 teaspoon red pepper flakes; 1 pinch salt

Servings: persons

Sea Scallops
2 tablespoons unsalted butter
2 1/2 lbs sea scallops
salt & freshly ground black pepper
1 cup dry white wine
1/4 cup medium-dry sherry
1 cup heavy cream
1/2 cup pureed red pepper
Red Pepper Puree
1/4 cup unsalted butter (1/2 stick)
2 lbs red bell peppers, diced
2 tablespoons sugar
2 tablespoons cider vinegar
1 teaspoon paprika (sweet Hungarian preferred)
1/2 teaspoon red pepper flakes
1 pinch salt

1
For Sea Scallops.
2
Heat butter in heavy large skillet over high heat.
3
Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
4
Transfer scallops to bowl, using slotted spoon.
5
Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
6
Whisk in cream and any juices in scallop bowl.
7
Boil until thickened to sauce-like consistency, stirring occasionally.
8
Whisk in Red Pepper Puree and heat through.
9
Stir in scallops, adjust seasoning and serve immediately.
10
For Red Pepper Puree (makes about 1 cup).
11
Melt butter in heavy small saucepan over low heat.
12
Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
13
Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
14
Puree peppers through medium blade of food mill, discarding skins.
15
Can be stored in the refrigerator 1 week or frozen.
16
Peppers can also be charred and skins removed.
17
Proceed with recipe and puree in blender or processor.

471

kcal

Calories

Fat

Carbs

Protein

Fat 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 16 ingredients. The key ingredients include: Sea Scallops, 2 tablespoons unsalted butter, 2 1/2 lbs sea scallops, salt & freshly ground black pepper, and more.

Yes, Sea Scallops With Red Pepper Cream 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.

Sea Scallops With Red Pepper Cream

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