Scallops, Pan Seared, with Roasted Red Pepper Sauce (serves four)

Posted on April 6, 2009
Filed Under Seafood, Uncategorized | Leave a Comment


4 Tbspns butter or a butter-olive oil 50-50 mixture

2 lbs. sea scallops (or at least a half pound per person)

In a large skillet, melt butter over low heat. Add scallops until they shed their liquid into the pan.

Remove scallops and reduce scallop liquid and butter to a rich, nutty brown.

Turn heat to high, add scallops and sear on both sides for about two minutes each. Finished scallops should be browned on the sides but translucent in the centre.

1st of 2 methods of preparing peppers


3 red bell peppers

¼ tspn salt

¼ tspn cayenne pepper

1 tbspn chopped parsley

Pinch of lemon zest and, or, a shot of lemon juice

Peeling peppers

Lay the peppers in a broiler pan, OR over a gas fire OR on a barbecue grill, until their skins blister (2-3 minutes). You might slice and remove seeds from peppers first. Charring them whole may improve the cooking of the flesh and increase the separation of skin and flesh. It also keeps the pepper juice inside the pepper. This helps with storage if you want to prepare the peppers in advance and store.

Rotate peppers to char throughly and evenly.

Put charred peppers in a sealable plastic bag, leaving a bit of room for air expansion, or a paper bag for 15 to 20 minutes. Theoretically, this steams the charred skin loose on the flesh.

Before or after charring peppers, discard seeds, ribs and stems.

Carefully peel off the loosened skin with a paring knife. Personally, I find I rather like the flavour of burnt pepper skin so I don’t worry if some lands in with the flesh.

2nd of 2 methods preparing peppers

I have found several sources of bottled or canned roasted red peppers, roasted red pepper sauce and roasted red pepper pasta sauce including a spicy version. These are quicker and safer if you have guests and have not had time to prepare the peppers in advance.

Put a standard pasta sauce bottle of any of these in a blender, add the sour cream, spice and juice to taste and blend. Don’t worry about having too much sauce. It will not go to waste. It will get in your mouth within a day or so.


Choose from fettucine, linguine or spaghetti and prepare as usual. Over time, Michelle and I have found we prefer spaghetti.

Serve the past with scallops and sauce ladled over the top.

Garnish with parsely and lemon wedges if you like.

Enjoy! I would like to hear how it works out for you and any tips you may have.


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