Best 9 Seared Scallops In Roasted Red Pepper Cream Sauce Recipes

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Indulge in a culinary journey with our tantalizing Seared Scallops in Roasted Red Pepper Cream Sauce, a symphony of flavors that will delight your palate. This delectable dish features plump and succulent sea scallops, expertly seared to perfection, nestled in a velvety roasted red pepper cream sauce. The vibrant red pepper sauce, infused with aromatic herbs and a hint of spice, complements the delicate sweetness of the scallops, creating a harmonious balance of flavors. Accompanying this main course are two enticing side dish recipes: a refreshing Arugula Salad with Lemon Vinaigrette and a medley of Roasted Vegetables with Balsamic Glaze. The zesty lemon vinaigrette in the salad cuts through the richness of the scallops, while the balsamic glaze adds a touch of sweetness and tang to the roasted vegetables, completing this extraordinary dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan Seared Scallops with Roasted Red Pepper Sauce image

These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce!

Provided by Ingrid Beer

Categories     Entree

Time 24m

Yield 12

Number Of Ingredients 15

12 sea scallops, side muscle removed and patted completely dry
Pinch of sea salt
2 tablespoons avocado oil (or other high-heat oil)
2 tablespoons clarified butter (or regular unsalted butter)
Pinch of black pepper
1/4 cup toasted pine nuts, optional garnish
1/2 cup micro greens, optional garnish
1 (16 ounce) jar roasted red peppers, drained, patted dry and roughly chopped
1 tablespoon red wine vinegar
3 cloves garlic
2 tablespoons roughly chopped parsley
1/4 teaspoon (slightly heaping) sea salt
1/8 teaspoon black pepper
Pinch red pepper flakes
2 tablespoons olive oil

Steps:

  • To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
  • To sear the scallops, place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
  • Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
  • Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
  • To serve, add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)

Nutrition Facts : Calories 265 calories (per 3 scallops, with about 1/3 cup of sauce)

SIMPLY SEARED SCALLOPS



Simply Seared Scallops image

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Provided by Stephanie Karek

Categories     Seafood     Shellfish     Scallops

Time 9m

Yield 3

Number Of Ingredients 6

12 sea scallops, tough muscles removed
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

Steps:

  • Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
  • Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg

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.

SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM



Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream image

Make and share this Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1/2 teaspoon fresh minced garlic
1 tablespoon shallot, roasted and diced
2 cups heavy cream
1/2 cup lobster stock
6 ounces brie round, with rind
1 tablespoon tomato paste
2 red peppers, roasted
1 tablespoon fresh thyme, chopped
salt and pepper
1/4 cup olive oil
20 jumbo deep sea scallops (diver scallops)
1/2 cup flour
1/4 cup sambuca romana

Steps:

  • Sauce:
  • Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
  • Scallops:.
  • Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.

Nutrition Facts : Calories 876.6, Fat 77, SaturatedFat 37.7, Cholesterol 230.3, Sodium 467.3, Carbohydrate 22.2, Fiber 1.9, Sugar 3.4, Protein 26.3

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE



Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce image

Categories     Pasta     Scallop     Bell Pepper     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

6 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 1/4 pounds sea scallops
1 pound spinach fettuccine
Red Bell Pepper Cream Sauce
Chopped fresh Italian parsley

Steps:

  • Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
  • Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

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

SEARED SEA SCALLOPS



Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

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.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

SEARED SCALLOPS IN ROASTED RED PEPPER CREAM SAUCE



SEARED SCALLOPS IN ROASTED RED PEPPER CREAM SAUCE image

Categories     Shellfish     Sauté     Quick & Easy

Yield 2

Number Of Ingredients 8

10ea Sea Scallops size 10-20 5 per order
1 cup Olive Oil
1 ea Roasted Red Pepper
1 cp Heavy Cream, 1/2 cup for each portion of recipe
1/4 cp Parmesean Cheese
1 tsp Cayenne Pepper
tt salt
tt pepper

Steps:

  • Take Olive Oil, salt, pepper, and Cayenne in zip lock bag with Scallops and marinate for 30 minutes. turning once. Combine Roasted Red Pepper, half of the Heavy Cream and Parmesean Cheese. Mix in food processor. Blend until smooth. Scald other half of Heavy Cream. In a hot skillet, preferable cast iron, sear Scallops. about 3 minutes per side. Do not add any additional oil to pan. As Scallops are placed in the pan, shake the pan to ensure Scallops do not stick. When Scallops are finished remove from direct heat add Heavy Cream and Red Peeper sauce that was prepared ahead. Can be made with extra sauce and serve over noddles or serve over Gougeres. Recommend Pilaf or Risotto with this dish

Tips:

- To ensure the best flavor and texture, choose high-quality, fresh scallops. Look for scallops that are plump and free of any discoloration. - For the best results, use heavy cream for the sauce. It will provide a rich and creamy texture. - If you don't have roasted red peppers on hand, you can use jarred roasted red peppers. Be sure to drain them well before using them. - If you don't have white wine, you can use chicken broth or vegetable broth. - For a more flavorful sauce, you can add a tablespoon of minced garlic to the pan along with the shallots. - If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the pan. - Be careful not to overcook the scallops. They should be cooked until they are opaque and slightly firm to the touch. - Serve the scallops immediately over rice, pasta, or roasted vegetables.

Conclusion:

Seared scallops in roasted red pepper cream sauce is an elegant and delicious dish that is perfect for a special occasion. The scallops are perfectly seared and the roasted red pepper cream sauce is rich and flavorful. This dish is sure to impress your guests.

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