Sea Scallops With Red Pepper Cream Sauce Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientScallop
Ingredients
| Sea scallops | 2 Pound, frozen | |
| Butter/Margarine | 9 Tablespoon, divided | |
| 2 large sweet red peppers, seeded and chopped | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Hungarian paprika | 1 Teaspoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Freshly ground pepper and salt to taste | ||
| Parsley sprigs | ||
Directions
GETTING READY
1) If using frozen scallops, thaw them.
MAKING
2) Take a 12 inch skillet and place it on medium heat. Melt 6 tablespoons of butter or margarine in it.
3) Stir in onion, garlic, crushed red pepper, paprika, and sweet red peppers.
4) Reduce the heat to medium-low and cook the vegetables until they are soft and tender, for about 15 minutes. Stir frequently.
5) Now, pour in wine and let mixture cook for 5 minutes. Stir occasionally.
6) Further, blend cream into the wine mixture and bring it to a boil. Now, remove skillet from the heat and set aside.
7) Take a blender container or a food processor bowl and put the mixture in it. Blend until well pureed so that no lumps are left.
8) Use a sieve and strain the puree.
9) Take a 1 quart saucepan and put the puree in it. Place saucepan over low heat and sprinkle salt to taste.
10) In a skillet, melt the remaining butter or margarine and stir in scallops. Sprinkle freshly ground pepper and salt.
11) Cook scallops on medium-low heat for about 3 minutes, until they are smoky.
SERVING
12) Pour sauce on a serving plate and arrange scallops over it. Garnish with parsley sprigs and serve hot.
1) If using frozen scallops, thaw them.
MAKING
2) Take a 12 inch skillet and place it on medium heat. Melt 6 tablespoons of butter or margarine in it.
3) Stir in onion, garlic, crushed red pepper, paprika, and sweet red peppers.
4) Reduce the heat to medium-low and cook the vegetables until they are soft and tender, for about 15 minutes. Stir frequently.
5) Now, pour in wine and let mixture cook for 5 minutes. Stir occasionally.
6) Further, blend cream into the wine mixture and bring it to a boil. Now, remove skillet from the heat and set aside.
7) Take a blender container or a food processor bowl and put the mixture in it. Blend until well pureed so that no lumps are left.
8) Use a sieve and strain the puree.
9) Take a 1 quart saucepan and put the puree in it. Place saucepan over low heat and sprinkle salt to taste.
10) In a skillet, melt the remaining butter or margarine and stir in scallops. Sprinkle freshly ground pepper and salt.
11) Cook scallops on medium-low heat for about 3 minutes, until they are smoky.
SERVING
12) Pour sauce on a serving plate and arrange scallops over it. Garnish with parsley sprigs and serve hot.
Chef
