Grilled Scallops with Red Pepper Sauce
Elevate your seafood dinner with this elegant recipe for Grilled Scallops with Red Pepper Sauce. Succulent sea scallops are lightly seasoned and perfectly grilled to achieve a golden sear, then paired with a velvety roasted red pepper sauce bursting with smoky sweetness and a hint of garlic and shallot. The vibrant sauce, blended to creamy perfection with heavy cream and a splash of zesty lemon juice, creates a flavorful base that complements the delicate texture of the scallops. Garnished with fresh parsley for a pop of color, this dish is as stunning as it is delicious. Ready in under an hour, it's ideal for impressing guests or treating yourself to a gourmet experience at home. Serve with crusty bread, rice, or a crisp salad to complete the meal. This recipe offers a perfect harmony of bold flavors and simple techniques, making it a must-try for seafood lovers.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 2 large Red bell peppers
- 1 small Shallot
- 2 tablespoons Heavy cream
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Preheat your grill or grill pan to medium-high heat.
To make the roasted red pepper sauce, start by roasting the red bell peppers. Place the peppers directly on a gas burner or under a broiler, turning occasionally, until the skin is charred and blistered on all sides (about 8-10 minutes). Transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin and remove the seeds.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic and diced shallot until softened and fragrant, about 2-3 minutes.
Add the roasted red peppers to the skillet and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
Transfer the red pepper mixture to a blender or food processor. Add the heavy cream, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and lemon juice. Blend until smooth. Taste and adjust seasoning if needed. Set aside.
Pat the scallops dry with paper towels. This step is crucial to ensure a proper sear on the grill.
Brush the scallops with 2 tablespoons of olive oil and season both sides with the remaining salt and black pepper.
Place the scallops on the preheated grill. Grill for about 2-3 minutes per side, or until they are opaque and have nice grill marks. Do not overcook, as scallops can become rubbery.
To serve, spoon a generous amount of the roasted red pepper sauce onto each plate. Arrange the grilled scallops on top of the sauce and garnish with freshly chopped parsley.
Serve immediately with crusty bread, rice, or a side salad for a complete meal.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5975 mg | 260% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.9 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
