Best 9 Sea Scallops With Sweet Red Peppers And Zucchini Recipes

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL

Steps:

• Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
• For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
• For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
• Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
• Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

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 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.

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.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Steps:

• Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
• Trim the ends of the zucchini, and cut them into 1/8-inch slices.
• Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
• In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
• Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

SEARED CURRIED SCALLOPS WITH ZUCCHINI

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
• Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
• Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

SEA SCALLOPS WITH RED PEPPERS AND TOMATOES

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).

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.