Sea Scallops With Sweet Roasted Red Peppers Recipe

Name: Sea Scallops With Sweet Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet red peppers; 1 1/2 pounds sugar or snap peas; 2 tablespoons olive oil; 24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise; 2 tablespoons finely chopped shallots; 1 teaspoon finely chopped garlic; 3 sprigs fresh thyme or 1/2 teaspoon dried; 1/4 teaspoon red hot-pepper flakes; 2 tablespoons anise-flavored liqueur, like Ricard or Pernod; 1 tablespoon butter; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper to taste; 4 tablespoons finely chopped coriander or parsley

Servings: persons

2 large sweet red peppers
1 1/2 pounds sugar or snap peas
2 tablespoons olive oil
24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 sprigs fresh thyme or 1/2 teaspoon dried
1/4 teaspoon red hot-pepper flakes
2 tablespoons anise-flavored liqueur, like Ricard or Pernod
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
4 tablespoons finely chopped coriander or parsley

1
Preheat the broiler or prepare a charcoal grill.
2
Place the peppers under the broiler or on the grill.
3
Cook them on all sides until the skin is well charred.
4
When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds.
5
Rinse in cold water.
6
Pat dry with papers towels and cut them into 1/2-inch cubes.
7
Remove and discard the ends of the snap peas.
8
Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes.
9
Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste.
10
Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through.
11
Do not overcook.
12
Sprinkle with the coriander.

777

kcal

Calories

Fat

176

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 2 large sweet red peppers, 1 1/2 pounds sugar or snap peas, 2 tablespoons olive oil, 24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise, and more.

Yes, Sea Scallops With Sweet Roasted Red 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!

Sea Scallops With Sweet Roasted Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions