Pan Seared Scallops with Roasted Red Pepper Sauce Recipe
This Pan Seared Scallops with Roasted Red Pepper Sauce recipe features juicy scallops perfectly seared to a golden crust and paired with a smooth, flavorful roasted red pepper sauce, garnished with toasted pine nuts and fresh micro greens for an elegant and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 12 servings 1x
- Category: Seafood
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Scallops
- 12 sea scallops, side muscle removed and patted completely dry
- Pinch of sea salt
- 2 tablespoons avocado oil (or other high-heat oil)
- 2 tablespoons clarified butter (or regular unsalted butter)
- Pinch of black pepper
- 1/4 cup toasted pine nuts, optional garnish
- 1/2 cup micro greens, optional garnish
Roasted Red Pepper Sauce
- 1 (16 ounce) jar roasted red peppers, drained, patted dry and roughly chopped
- 1 tablespoon red wine vinegar
- 3 cloves garlic
- 2 tablespoons roughly chopped parsley
- 1/4 teaspoon (slightly heaping) sea salt
- 1/8 teaspoon black pepper
- Pinch red pepper flakes
- 2 tablespoons olive oil
Instructions
- Prepare the roasted red pepper sauce: Place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
- Sear the scallops: Place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
- Cook first side: Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
- Remove scallops: Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
- Serve: Add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)
Notes
- Any unused portion of the roasted red pepper sauce will last for a couple of weeks in the fridge and is delicious over chicken, beef, shrimp, or veggies.
Keywords: pan seared scallops, roasted red pepper sauce, seafood recipe, easy scallops, dinner recipe
