Grilled Scallops with Yellow Pepper Sauce
Elevate your seafood dining experience with these vibrant and flavorful Grilled Scallops with Yellow Pepper Sauce. Juicy, perfectly seared sea scallops are grilled to tender perfection and served atop a silky yellow bell pepper sauce infused with garlic, cream, and a hint of lemon for brightness. This dish combines the smoky char of the grill with the natural sweetness of roasted peppers, creating a perfect harmony of flavors. Ready in just 35 minutes, it’s an elegant yet approachable option for weeknight dinners or special gatherings. Garnished with fresh parsley and a touch of butter, this recipe is as beautiful on the plate as it is delicious. Indulge in this light and zesty seafood dish that pairs beautifully with crusty bread or a crisp white wine!
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Recipe Information
Ingredients
- 12 large Sea scallops
- 2 medium Yellow bell peppers
- 2 tablespoons Olive oil
- 2 small Garlic cloves
- 0.5 cup Chicken or vegetable stock
- 2 tablespoons Heavy cream
- 1 teaspoon Lemon juice
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (chopped)
- 1 tablespoon Butter
- 1 tablespoon Cooking oil (for grilling)
Instructions
Slice the yellow bell peppers in half, remove seeds and ribs, and set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced peppers and cook for 10 minutes until softened.
Add the minced garlic cloves to the cooked peppers and sauté for 1 minute until fragrant.
Transfer the pepper-garlic mixture to a blender. Add 0.5 cup of chicken or vegetable stock and blend until smooth.
Return the blended mixture to the skillet. Stir in 2 tablespoons of heavy cream, 1 teaspoon of lemon juice, and 0.5 teaspoon of salt. Simmer the sauce for 2-3 minutes, then keep warm.
Pat the scallops dry with paper towels and season them with 0.25 teaspoon of salt and 0.5 teaspoon of black pepper.
Preheat a grill pan or outdoor grill over medium-high heat and lightly grease the surface with 1 tablespoon of cooking oil.
Grill the scallops for 2-3 minutes on each side until they are opaque and have grill marks. Avoid overcooking to keep them tender.
Add 1 tablespoon of butter to the hot scallops just before removing them from the grill for extra flavor.
Serve the grilled scallops over a bed of warm yellow pepper sauce, garnished with fresh parsley.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 13.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1902 mg | 40% | |
*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.
