Sea Scallops With Red Pepper Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Sea Scallops.
  • Heat butter in heavy large skillet over high heat.
  • Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
  • Transfer scallops to bowl, using slotted spoon.
  • Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
  • Whisk in cream and any juices in scallop bowl.
  • Boil until thickened to sauce-like consistency, stirring occasionally.
  • Whisk in Red Pepper Puree and heat through.
  • Stir in scallops, adjust seasoning and serve immediately.
  • For Red Pepper Puree (makes about 1 cup).
  • Melt butter in heavy small saucepan over low heat.
  • Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
  • Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
  • Puree peppers through medium blade of food mill, discarding skins.
  • Can be stored in the refrigerator 1 week or frozen.
  • Peppers can also be charred and skins removed.
  • Proceed with recipe and puree in blender or processor.
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