Sea Scallops With Sweet Roasted Red Peppers
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2large sweet red peppers
- 1½pounds sugar or snap peas
- 2tablespoons olive oil
- 24sea scallops, about 1¼ pounds total weight; if too large, cut them in half crosswise
- 2tablespoons finely chopped shallots
- 1teaspoon finely chopped garlic
- 3sprigs fresh thyme or ½ teaspoon dried
- ¼teaspoon red hot-pepper flakes
- 2tablespoons anise-flavored liqueur, like Ricard or Pernod
- 1tablespoon butter
- 1tablespoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 4tablespoons finely chopped coriander or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
328 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 24 grams protein; 1002 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the broiler or prepare a charcoal grill.
- Step 2
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 ½-inch cubes.
- Step 3
Remove and discard the ends of the snap peas.
- Step 4
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.
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