You are here

Sea Scallops With Red Pepper Cream Sauce

Daily.Menu's picture
Ingredients
  Sea scallops 2 Pound (Fresh Or Frozen)
  Butter/Margarine 9 Tablespoon, divided
  Sweet red peppers 2 Large, seeded and chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Hungarian paprika 1 Teaspoon
  Red pepper 1⁄2 Teaspoon, crushed
  Dry white wine 1⁄4 Cup (4 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Ground pepper To Taste
  Parsley sprigs 1
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Dish: 
Sauce
Ingredient: 
Scallop
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
3.88846
Average: 3.9 (13 votes)