Sea Scallops With Red Peppers and Tomatoes Recipe

Name: Sea Scallops With Red Peppers and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; 1/4 cup milk; Salt and freshly ground pepper to taste; Flour for dredging; 4 tablespoons olive oil; 1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces; 1 cup ripe plum tomatoes, seeded, peeled and cut into 1/2-inch cubes; 2 tablespoons finely chopped shallots; 1 teaspoon finely chopped garlic; 1 tablespoon fresh lemon juice; 4 tablespoons coarsely chopped parsley

Servings: persons

1 1/2 pounds sea scallops
1/4 cup milk
Salt and freshly ground pepper to taste
Flour for dredging
4 tablespoons olive oil
1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces
1 cup ripe plum tomatoes, seeded, peeled and cut into 1/2-inch cubes
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon fresh lemon juice
4 tablespoons coarsely chopped parsley

1
Cut the scallops crosswise if they are more than 1 1/4 inches across.
2
Place the scallops in a mixing bowl and add the milk, salt and pepper.
3
Set aside.
4
Place the flour in a flat dish and set it aside.
5
Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat.
6
Add the red pepper, tomatoes, salt and pepper.
7
Cook and stir until wilted.
8
This should take a few minutes.
9
Drain the scallops and dredge them in the flour.
10
Shake off the excess.
11
Meanwhile, heat the remaining oil over high heat in a nonstick skillet large enough to hold the scallops in one layer.
12
If the skillet cannot accommodate all the scallops, cook them in two batches.
13
Add the scallops and cook, stirring, until golden brown.
14
Do not overcook.
15
Add the shallots, garlic and lemon juice, shaking the pan.
16
Cook about 30 seconds.
17
Add the pepper and tomato mixture and stir and toss well for about 2 minutes.
18
Add the parsley and serve immediately with rice Creole (see recipe).

169

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 11 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, 1/4 cup milk, Salt and freshly ground pepper to taste, Flour for dredging, and more.

Yes, Sea Scallops With Red Peppers and Tomatoes 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 Peppers and Tomatoes

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