Sea Scallops With Roasted Red Pepper Sauce

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  red bell peppers
• 1  tablespoon butter
• 1⁄2 teaspoon garlic, peeled and minced
• 2  cups  whipping cream
• 1⁄2 teaspoon salt
• 1  pinch pepper
•  olive oil
• 8  sea scallops

Directions

1. Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
2. Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
3. Place in a blender or food processor and whirl until smooth.
4. Place puree and next two ingredients in saucepan and cook for about five minutes.
5. Stir the cream into mixture and cook to reduce (about five minutes).
6. Season to taste and keep warm.
7. Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
8. Transfer 2 scallops to each plate and garnish with pepper sauce.