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Pan-Seared Scallops With Bell Pepper Confetti
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- #120698
It's time to bring some flair to your dinner table with these delightful scallops. Crispy on the outside and tender inside, they're just begging to be tried.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
16 large fresh sea scallops
olive oil
1/2 cup uncooked polenta or cornmeal
1/4 teaspoon fine grind sea salt
1/2 green bell pepper, 1/4-inch dice
freshly ground black pepper
1/2 red bell pepper, 1/4-inch dice
1/2 yellow bell pepper, 1/4-inch dice
1/2 cup dry white wine
directions
Dice bell peppers. Combine and set aside.
Place polenta in large bowl. Season with sea salt and freshly ground black pepper. Dip scallops and coat all sides.
Heat saute pan and when hot, add a thin film of olive oil. Add scallops and sear on one side. Add the bell peppers and saute while cooking scallops. Turn scallops and cook until done. Remove scallops to serving plates.
Add dry white wine to pan. The addition of the wine will deglaze the pan and release any bits that are sticking to the pan. This will create a nice light sauce.
Sprinkle the scallops with the cooked bell peppers and sauce.
added by
misstylerl
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 3, 2012
Wow was this delicious! We love scallops so when I can get some good ones at the store I look for different recipes to try. The polenta coating on the scallops was really good. It gave it a nice crust without weighing the overall texture down. One note, maybe our scallops were larger than the recipe intended but I used one of my larger saute pans and I had trouble finding room for the scallops and the peppers. Everything got a little too crowded and the second side of the scallops didn't get the same nice sear that the first side did (because when you crowd things in a pan you often get too much liquid forming). Maybe cook the peppers first and remove from the pan, then cook the scallops. Add the peppers back in when you deglaze the pan.