How To Make Seared Sea Scallops with Red Pepper Coulis
Crispy on the outside and plump on the inside seared sea scallops are served with a velvety and citrusy red pepper coulis, for a indulgent dinner meal!
Bring 4 cups of chicken stock to boil in two saucepans, 2 cups in each. Add red bell peppers to one saucepan and yellow or orange bell peppers to the other. Cook until soft.
Puree the bell peppers separately in a blender until smooth; season with salt and pepper to taste. Reserve.
Sauté bacon until nice and crisp; reserve.
Toss the arugula with fresh lemon juice and olive oil. Season to taste with salt and pepper.
Season the scallops with salt; check to see if the muscles are removed from the side of the scallops.
Bring the pan to very high heat and add 2 tablespoons olive oil. Sear scallops until nicely browned on both sides.
Serve scallops atop a bed of arugula. Garnish the plate with the pepper coulis and balance the bacon atop the scallop. Enjoy!
- Calories: 291.96kcal
- Fat: 19.74g
- Saturated Fat: 5.38g
- Trans Fat: 0.04g
- Monounsaturated Fat: 10.09g
- Polyunsaturated Fat: 3.02g
- Carbohydrates: 14.29g
- Fiber: 1.69g
- Sugar: 6.79g
- Protein: 13.68g
- Cholesterol: 32.34mg
- Sodium: 859.34mg
- Calcium: 35.33mg
- Potassium: 537.70mg
- Iron: 1.26mg
- Vitamin A: 111.45µg
- Vitamin C: 77.96mg
Have your own special recipe to share? Submit Your Recipe Today!