Scallops are one of my favorite seafood, for their fresh, sweet flavor and wonderful texture. However, it’s not always easy to find really fresh ones. So, when I do, I immediately buy some and then cook them the very same day, and as close to serving time as possible, as fresh scallops need very short cooking time, otherwise their texture will quickly turn rubbery.
In this recipe, I paired them with a creamy sauce, that is full of the wonderful sweet and smoky flavor of roasted red pepper, with light additional flavors of orange and rosemary. The sauce complements both flavor and texture of the scallops, adds just the right amount of acidity, to balance the richness of the dish, and beautiful color, to round it all out.
A few notes:
* A smaller portion can be served as an appetizer.
* I prefer the sauce to be a bit “rustic”. If you prefer smoother sauce, pass it through a fine sieve.
* The sauce also works well with pan-fried shrimps.
* For easier preparation, the sauce can be prepared ahead of time and reheated before serving.
* I served the dish with Israeli couscous, but polenta, or grits, are also wonderful sides for this dish.
* Leftover roasted peppers can be used in so many ways; it’s always worth it to prepare more than you need for the sauce. (Suggestions for use? add them to omelets, pasta dishes, savory muffins, or mix with a drizzle of balsamic vinegar and serve on toasted baguette slices…)
Makes: 2 entree, 4 first course
Prep time: 20 minutes
Cooking time: roasted peppers: 30 minutes, sauce: 20 minutes, scallops: 5 minutes
Ingredients:
For the Roasted Peppers:
3 medium red peppers
For the sauce
1 Tbs olive oil
1 large shallot, peeled and sliced
1 cup roasted red pepper – seedless, skinless (see instructions below)
2 cups heavy cream
A couple of orange zest strips
2 Tbs fresh orange juice
1 tsp orange blossom honey
1 small sprig rosemary
1 tsp salt
¼ tsp freshly ground black pepper
Dash paprika and cayenne
For the scallops:
1 Tbs oil
1 Tbs butter
12 medium size fresh scallops, at room temperature
1/2 tsp salt
1. The roasted peppers: preheat the oven to 380F (195C). Cut the peppers into quarters. Remove the seeds and white membranes. Line a roasting pan with baking paper and place the cut peppers in it, skin side up. Roast for 30 minutes. Transfer into a bowl, cover with plastic wrap and let cool to room temperature. Remove the skin and measure 1 cup.
(Toss the rest with olive oil and keep, in an airtight container in the fridge, for up to a week.)
2. The sauce: in a medium size pot, combine the olive oil and sliced shallot. Heat over medium-high heat, until the shallots become transparent and soften. Lower the heat to medium-low and add the roasted pepper, mix and fry for a minute. Add the heavy cream, orange zest strips, orange juice, honey, rosemary, salt, black pepper, paprika and cayenne. Mix and bring to an almost boil. Cook for about 12 minutes, mixing occasionally, until the cream thickens and coats the back of a spoon.
Blend to a smooth sauce with a hand blender. Mix and adjust seasoning, if needed. Place back on the stove and cook for 2 more minutes.
(If you plan to prepare the sauce ahead, keep it, in an airtight container in the fridge, for up to 2 days. Bring to room temperature and reheat gently, mixing occasionally, before using. )
3. The scallops: mix the oil and butter in a pan, large enough to contain all the scallops in one layer. Heat over medium-high heat until the butter starts to foam. Add the scallops, sprinkle with a bit of salt, and fry gently for 2-3 minutes, until the scallops are golden-brown on one side. Turn gently and fry for about 2 minutes longer. Serve with the sauce.
Yummy…sauce looks good too.
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Thank you! I’m glad to hear! 🙂
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Looks absolute lip smacking !! Love scallops too 🙂
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Thank you Freda! It was really a lovely dish. I will definitely make it again soon. 🙂
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Ooooo – roasted red peppers! My favorite! When they are in season (read: 3 or 4/$1), I raid the store and spend an hour or so “roasting” them in my cast iron skillet. We like them even more “rustic”, so I don’t peel them unless the skin just falls off in my hands accidentally. They freeze beautifully, and thaw in a trice to the point where you can give them a whack with a sturdy knife and they will be in small pieces for inclusion in almost anything.
Virtual hugs,
Judie < — mourning the fact that I am down to about three roasted peppers in the freezer. 😦
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One of my favorite ingredients in the kitchen as well. 🙂
Not removing the skin would be too rustic for this sauce, but I agree it’s not always needed.
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Looks so good. I’ll try this one soon!
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Thank you! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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A great dish to showcase what is arguably the best seafood in the world…for me anyway!
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Thank you Philip. I totally agree – scallops are really the best seafood in the world! 🙂
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Hello Ronit, Oh my how I love Sea scallops but I’ve never thought of a cream red pepper sauce. I love this idea and recipe my friend-wonderful!!! Thank you for sharing. Your Florida Bud, Cheryl
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Thank you Cheryl, for your lovely comment. It’s my pleasure to share! Greetings from NY. Ronit 🙂
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It looks so good.
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Thank you Paul. I’m glad to hear! 🙂
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Mmm, I think scallops are my favorite seafood! 😉
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I totally agree! 🙂
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wow, simply damn delicious, my favourite sauce for scallops or steak…
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Thank you Dedy! 🙂
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What a lovely dish! I prefer rustic sauces too- it takes a lot for me to pass a perfectly delicious sauce through a fine sieve!! 😉
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Thank you Josette! 🙂
Sometimes straining a sauce is the right thing to do, but here it just didn’t feel right… 🙂
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Oh man! I’m drooling right now. Scallops look like perfection!
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Thank you Shamim, for your lovely comment. I’m glad you liked the dish. It is one of my favorites. 🙂
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Looks delicious! The cream red pepper sauce is a great addition! Nicely done:)
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Thank you Olga! I’m glad you liked the recipe. The sauce is also great with shrimps. 🙂
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Looks yummy 🙂 🙂
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Thank you Sabitha! 🙂
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Love sea scallops, had some for dinner tonight.
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I’m sure they were very tasty! 🙂
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Yummy. I love red peppers. I will try your sensational creation with scallops very soon.
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Thank you! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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I’m with you, scallops are a favorite of mine. Your dish looks beautiful and I sure the flavor of the sauce goes very well with the scallops.
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Thank you Karen! 🙂
I found the combination of the sauce and scallops really worth repeating. I will most likely make it again soon. 🙂
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Love scallops! But I hate that sometimes after cooking them they shrink in size! Do you get that too?
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Thank you Roxanne. I find that the scallops shrink a bit after cooking, but it’s not as dramatic change as you describe. Maybe it has to do with the type of scallops?
In any case, they are always tasty! 🙂
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True…but you’re right! Still tasty! 🙂
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