SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
- Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
- Place in a blender or food processor and whirl until smooth.
- Place puree and next two ingredients in saucepan and cook for about five minutes.
- Stir the cream into mixture and cook to reduce (about five minutes).
- Season to taste and keep warm.
- Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
- Transfer 2 scallops to each plate and garnish with pepper sauce.
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shafquat ali
[email protected]This dish is a keeper! The scallops were cooked to perfection and the sauce was divine. I will definitely be making this again and again.
Ceceilia Gamble
[email protected]Not a fan. The scallops were tough and the sauce was bland.
John Noway
[email protected]Easy to make and delicious! I used frozen scallops and they turned out great. The sauce was creamy and flavorful, and the scallops were cooked perfectly.
Jeremy Gelormino
[email protected]The scallops were a bit overcooked, but the sauce was amazing! I would definitely try this recipe again, but I would cook the scallops for less time.
Cooking Village
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the roasted red pepper sauce was flavorful and creamy. I served it over angel hair pasta and it was a hit with my family. Will definitely be making this again!