Best 7 Sea Scallops With Roasted Red Pepper Sauce Recipes

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Indulge your taste buds with our tantalizing Sea Scallops with Roasted Red Pepper Sauce, a culinary masterpiece that blends the delicate sweetness of sea scallops with the vibrant flavors of roasted red peppers. This delectable dish is a symphony of flavors, textures, and colors, sure to leave a lasting impression on your palate.

This recipe provides step-by-step instructions for preparing the dish, including roasting red peppers, searing scallops to perfection, and creating a luscious sauce that combines the roasted red peppers with a touch of cream, white wine, and fresh herbs.

As an added bonus, we've also included variations of this recipe to cater to your unique preferences and dietary restrictions. Try the succulent Grilled Scallops with Roasted Red Pepper Relish, where scallops are grilled to perfection and paired with a zesty relish made from roasted red peppers.

For those seeking a lighter option, the Steamed Scallops with Roasted Red Pepper Sauce offers a healthier alternative, steaming the scallops to preserve their delicate flavor and serving them with a vibrant roasted red pepper sauce.

And if you're craving a creamy indulgence, the Creamy Roasted Red Pepper Scallops is a must-try. This recipe features tender scallops cooked in a luscious sauce made from roasted red peppers, cream, and a hint of paprika, creating a velvety and flavorful dish.

Here are our top 7 tried and tested recipes!

PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan-Seared Scallops with Roasted Red Pepper Sauce image

This simple, elegant recipe for pan-seared scallops and roasted red pepper sauce features bold, Spanish-style flavors and ingredients.

Provided by Lynne Webb

Categories     Seafood

Time 20m

Number Of Ingredients 11

1-1/4 lbs dry-pack sea scallops
3 teaspoons paprika (see notes)
Salt and freshly ground black pepper
1/2 teaspoon onion powder
2 tablespoons butter
Steamed white rice
Chopped parsley for garnish (optional)
1 12-ounce jar whole, roasted red peppers, drained (see notes)
1/2 teaspoon minced garlic (about 1/2 clove)
2 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar (or red wine vinegar)

Steps:

  • Remove the scallops from the refrigerator, arrange on a plate in a single layer and blot them gently with a paper towel. Set aside.
  • Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
  • Drain the roasted red peppers thoroughly and add them to the work bowl of a food processor along with the olive oil and sherry vinegar. Pulse until smooth, then season to taste with salt and pepper.
  • Transfer the sauce to a serving dish and set aside.
  • Working with one scallop at a time, lightly press the flat sides of each into the spice mixture and transfer to a dry plate.
  • Add the butter to a frying pan large enough to hold the scallops in a single layer with some room between them, and place on the stove over medium-high heat.
  • As soon as the butter begins to sizzle, swirl it to coat the pan and using tongs, add the scallops to the pan one at a time.
  • Cook for 1-1/2 minutes, then start turning them and cook for an additional 1-1/2 to 2 minutes on the second side. Do not overcook.
  • To serve, plate four servings of rice, spoon some sauce around it on the plate, top with scallops and garnish with parsley if desired.

Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Protein 25 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 882 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE



Spaghetti With Spicy Scallop Marinara Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces multigrain spaghetti
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1-inch piece parmesan cheese rind
1 cup loosely packed fresh basil, sliced, plus more for topping
3/4 pound bay scallops

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
  • Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
  • Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

Nutrition Facts : Calories 449, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 177 milligrams, Carbohydrate 75 grams, Fiber 15 grams, Protein 29 grams

GRILLED SCALLOPS WITH RED PEPPER SAUCE



Grilled Scallops With Red Pepper Sauce image

Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.

Provided by KateL

Categories     Peppers

Time 40m

Yield 12 skewers, 6 serving(s)

Number Of Ingredients 10

4 red bell peppers, roasted or 1 1/2 cups marinated roasted red peppers, drained
1 cup chicken stock or 1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 teaspoon dried basil, crumbled
1 cup butter or 1 cup unsalted butter, chilled
1 1/2 lbs large scallops
2 tablespoons butter or 2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
12 bamboo skewers

Steps:

  • Soak 12 bamboo skewers in water for at least 30 minutes.
  • SAUCE:.
  • Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
  • Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
  • SCALLOPS:.
  • Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
  • Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.

Nutrition Facts : Calories 438.8, Fat 35.8, SaturatedFat 22.2, Cholesterol 119.9, Sodium 906.5, Carbohydrate 10.4, Fiber 1.7, Sugar 4.2, Protein 15.9

SCALLOPS WITH RED PEPPER SAUCE



Scallops with Red Pepper Sauce image

When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 ounces uncooked linguine
1/4 pound fresh or frozen sea scallops, sliced into thin rounds
1/2 cup diced sweet red pepper
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

Nutrition Facts : Calories 348 calories, Fat 10g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 335mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS



Sea Scallops With Sweet Roasted Red Peppers image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 large sweet red peppers
1 1/2 pounds sugar or snap peas
2 tablespoons olive oil
24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 sprigs fresh thyme or 1/2 teaspoon dried
1/4 teaspoon red hot-pepper flakes
2 tablespoons anise-flavored liqueur, like Ricard or Pernod
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
4 tablespoons finely chopped coriander or parsley

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.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams

SEA SCALLOPS WITH RED PEPPERS AND TOMATOES



Sea Scallops With Red Peppers and Tomatoes image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds sea scallops
1/4 cup milk
Salt and freshly ground pepper to taste
Flour for dredging
4 tablespoons olive oil
1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces
1 cup ripe plum tomatoes, seeded, peeled and cut into 1/2-inch cubes
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon fresh lemon juice
4 tablespoons coarsely chopped parsley

Steps:

  • Cut the scallops crosswise if they are more than 1 1/4 inches across.
  • Place the scallops in a mixing bowl and add the milk, salt and pepper. Set aside. Place the flour in a flat dish and set it aside.
  • Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted. This should take a few minutes.
  • Drain the scallops and dredge them in the flour. Shake off the excess.
  • Meanwhile, heat the remaining oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. If the skillet cannot accommodate all the scallops, cook them in two batches. Add the scallops and cook, stirring, until golden brown. Do not overcook.
  • Add the shallots, garlic and lemon juice, shaking the pan. Cook about 30 seconds. Add the pepper and tomato mixture and stir and toss well for about 2 minutes. Add the parsley and serve immediately with rice Creole (see recipe).

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 680 milligrams, Sugar 4 grams, TransFat 0 grams

SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE



Sea Scallops With Roasted Red Pepper Sauce image

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

2 red bell peppers
1 tablespoon butter
1/2 teaspoon garlic, peeled and minced
2 cups whipping cream
1/2 teaspoon salt
1 pinch pepper
olive oil
8 sea scallops

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.

Tips:

  • Use fresh scallops. Fresh scallops have a sweet, briny flavor and a tender texture. Frozen scallops can be used, but they will not have the same flavor or texture as fresh scallops.
  • Sear the scallops quickly over high heat. This will help to caramelize the outside of the scallops and create a nice crust. Do not overcook the scallops, or they will become tough.
  • Use a flavorful sauce. The roasted red pepper sauce in this recipe is a great way to add flavor to the scallops. You can also use other sauces, such as a lemon-butter sauce or a white wine sauce.
  • Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will help to ensure that they are tender and juicy.

Conclusion:

This recipe for sea scallops with roasted red pepper sauce is a delicious and easy way to prepare scallops. The scallops are seared quickly over high heat and then served with a flavorful roasted red pepper sauce. This dish is sure to impress your guests.

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