Sea Scallops With Sweet Red Peppers And Zucchini Food

SEA SCALLOPS WITH SWEET RED PEPPERS AND ZUCCHINI

Steps:

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

SCALLOPS WITH PEPPER AND ZUCCHINI

Steps:

• Wash scallops and cook in vermouth for 1 minute. Set aside.
• Wash, trim, seed and chop whole red pepper.
• Heat a nonstick pan until it is very hot, then reduce heat to medium high and add oil. Saute red pepper until it begins to soften.
• Wash, dry and coarsely chop whole zucchini. Add to red pepper and continue cooking until vegetables are soft.
• Grate ginger and add while vegetables cook.
• Wash, dry and chop chives.
• When vegetables are cooked, add the chives and drained scallops. Season with salt and pepper.

SEA SCALLOPS IN SWEET PEPPER SAUCE

Steps:

• In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
• Remove and keep warm.
• In same skillet, add pepper, onion and garlic.
• Cook 2 minutes.
• Add wine, stir 1 minute.
• Add broth, milk, and parsley.
• Bring to a boil.
• Reduce heat and simmer until sauce thickens, 1-2 minutes.
• Add scallops and heat through.

SCALLOPS WITH ZUCCHINI

Steps:

• In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
• Remove zucchini from pan.
• Add scallops to pan.
• Cook until no longer opaque (about 5 minutes).
• Put with zucchini.
• Add butter to skillet.
• Add garlic, green onions and tomato.
• Bring to a boil.
• boil 1 minute.
• Add zucchini and scallops.
• Heat through.
• Sprinkle with parmesan cheese.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

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

SEA SCALLOPS WITH SWEET PEPPERS AND SNOW PEAS

Steps:

• In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper.
• When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO

Steps:

• For pesto:.
• Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
• Turn oven down to 350 degrees.
• Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
• For Scallops:.
• Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
• Melt/heat butter and olive oil over medium high heat in medium pan.
• place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
• Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
• Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
• Remove from oven and serve.

SEA SCALLOPS WITH RED PEPPER CREAM

Steps:

• For Sea Scallops.
• Heat butter in heavy large skillet over high heat.
• Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
• Transfer scallops to bowl, using slotted spoon.
• Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
• Whisk in cream and any juices in scallop bowl.
• Boil until thickened to sauce-like consistency, stirring occasionally.
• Whisk in Red Pepper Puree and heat through.
• Stir in scallops, adjust seasoning and serve immediately.
• For Red Pepper Puree (makes about 1 cup).
• Melt butter in heavy small saucepan over low heat.
• Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
• Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
• Puree peppers through medium blade of food mill, discarding skins.
• Can be stored in the refrigerator 1 week or frozen.
• Peppers can also be charred and skins removed.
• Proceed with recipe and puree in blender or processor.