Citrus-Marinated Scallops and Roasted Red Pepper
Citrus-Marinated Scallops and Roasted Red Pepper is a gluten free, whole 30, and vegan recipe with 6 servings. One serving contains 78 calories, 0g of protein, and 7g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of lemon juice, grapeseed oil, orange juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper. Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour.
Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over.
Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel the pepper and cut it into 1/2-inch dice.
Add the roasted pepper to the scallops, season with salt and pepper and stir.
Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Trentadue La Storia Chardonnay]()
Trentadue La Storia Chardonnay
The 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.