Sea Scallops With Sweet Red Peppers and Zucchini

Name: Sea Scallops With Sweet Red Peppers and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes; 1 cup sliced zucchini, cut into 1/8-inch slices; 1/4 teaspoon Tabasco; Salt and freshly ground pepper to taste; 1 1/4 pounds sea scallops; if too large, cut them in slices; 1 teaspoon finely chopped garlic; 2 sprigs fresh thyme or 1/2 teaspoon dried; 2 tablespoons Ricard or Pernod liquor; 2 tablespoons fresh lemon juice; 4 tablespoons coarsely chopped fresh basil or parsley

Servings: persons

2 tablespoons olive oil
2 tablespoons butter
2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes
1 cup sliced zucchini, cut into 1/8-inch slices
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
1 1/4 pounds sea scallops; if too large, cut them in slices
1 teaspoon finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoon dried
2 tablespoons Ricard or Pernod liquor
2 tablespoons fresh lemon juice
4 tablespoons coarsely chopped fresh basil or parsley

1
In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat.
2
Add the red peppers and the zucchini and cook, tossing, about 4 minutes.
3
Add the Tabasco and salt and pepper.
4
When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil.
5
Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil.
6
Check for seasoning.
7
Cook and stir about 2 or 3 minutes over high heat.
8
Cook until the scallops are heated through.
9
Do not overcook.
10
Serve immediately.

154

kcal

Calories

Fat

Carbs

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons butter, 2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes, 1 cup sliced zucchini, cut into 1/8-inch slices, and more.

Yes, Sea Scallops With Sweet Red Peppers and Zucchini 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!