Seared Scallops with Spicy Red Pepper Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
2762 kcal
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Course
Main Course
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Cuisine
Greek
Seared Scallops with Spicy Red Pepper Sauce
Description
Seared Scallops with Spicy Red Pepper Sauce combines large, tender scallops with a smooth sauce prepared from roasted red bell peppers, toasted almonds, garlic, and a hint of chili flakes. Toasting the almonds brings out a nutty aroma that complements the sweet and smoky pepper flavors. The scallops are rinsed, dried thoroughly, and seared at high heat to develop a crisp exterior while maintaining a tender interior. The sauce is blended until smooth with olive oil and balsamic vinegar, lending a subtle tang and richness.
The balance of spicy chili flakes in the sauce adds gentle heat without overpowering the delicate seafood. The paprika sprinkled on serving enhances both color and flavor. This recipe offers a visually appealing and flavorful way to present scallops that works as a refined appetizer or main course.
Preparing the scallops this way requires a hot pan to prevent sticking and to achieve a good sear. The sauce can be adjusted in thickness by varying the amount of oil added during blending.
Ingredients
- 15 scallops large
- 2/3 cup almonds
- 2 red bell pepper or one 16-ounce jar, large, roasted
- 1/3 cup extra virgin olive oil divided
- 1 garlic minced, large clove
- ¾ teaspoon red chili flakes plus more for serving
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
- kosher salt
- paprika for serving, sweet
Instructions
- Get ready. Preheat your oven to 325°F.
- Prep the scallops. Rinse the scallops under cold water. If they have a small abductor muscle attached to the side (also known as the “foot”), pull it off and discard it. Pat them dry with paper towels, then place them between two layers of paper towels and set aside.
- Toast the almonds. Spread the almonds on a baking sheet in a single layer. When your oven is hot, add the almonds and toast, tossing occasionally until they’re golden brown and fragrant, 10 to 15 minutes.
- Make the sauce. If you roasted the bell peppers yourself, peel away their skins and tear them into strips, discarding the seeds. Add to a food processor, along with 1/2 cup of the toasted almonds (save the remaining for later) and 1 tablespoon of the olive oil. Add the garlic, chili flakes, balsamic vinegar, black pepper, and 1/4 teaspoon of salt. Blend until smooth. If the mixture seems too thick, blend in a little more olive oil. Taste to check the seasoning—the dip should taste salty and spicy. Set aside.
- Get ready to cook the scallops. Crush the remaining almonds in a mortar and pestle, or use a knife to finely chop. Remove the paper towel from the scallops and pat dry with another clean paper towel. The more moisture you can remove, the better caramelization you will achieve. Lightly season the scallops with salt.
- Sear the scallops. In a stainless-steel pan over medium heat, heat the remaining 1/4 cup of olive oil. When the oil starts to smoke, add the scallops and cook without nudging for 1 ½ minutes. Flip and cook the other side for 1 ½ minutes. Both sides should have a golden caramelization.
- Serve. Serve the scallops on top of the red pepper sauce. Finish with a sprinkle of crushed almonds, smoked paprika, chili flakes, and a drizzle of olive oil and enjoy.
Notes
- Ensure the cooking oil is smoking hot before adding scallops to achieve a proper sear and prevent sticking.
- Remove the small abductor muscle from scallops to improve texture and presentation.
- Roasting your own peppers adds freshness, but jarred roasted peppers can be used as a convenience substitute.
- Adjust chili flakes in the sauce to control spice level according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 2762 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 276.2kcal | 14% |
| Carbohydrates | 7.1g | 2% |
| Protein | 9.7g | 19% |
| Fat | 24.2g | 37% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16.6g | 83% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10.8mg | 4% |
| Sodium | 385.3mg | 16% |
| Potassium | 266.9mg | 6% |
| Fiber | 2.7g | 11% |
| Sugar | 1.3g | 3% |
| Vitamin A | 168.1IU | 3% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 63.6mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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