Sauteed Scallops with a Spicy Piquillo Pepper Puree

Name: Sauteed Scallops with a Spicy Piquillo Pepper Puree
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 1 Tbsp butter; 2 Tbsps Cajun seasoning; 1 teaspoon cayenne pepper; 6 servings Cayenne pepper; 118 milliliters fresh cilantro leaves; 3 mediums garlic cloves; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp lime juice; 3 Tbsps Spanish extra-virgin olive oil; 4 Tbsps cup extra-virgin olive oil; 1 mediums onion; 8 larges piquillo peppers (1 jar); 1 large pinch crushed red pepper flakes; 20 larges sea scallops; 2 mediums serrano peppers; 1 Tbsp smoked, spicy pimenton; 1 Sprig fresh thyme

Sauteed Scallops with a Spicy Piquillo Pepper Puree

This gluten free, primal, and vegetarian recipe serves 6. One portion of this dish contains roughly 1g of protein, 19g of fat, and a total of 194 calories. Head to the store and pick up cayenne pepper, sprig thyme, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed.

Ingredients you will need

Salt And Pepper

Olive Oil

Piquillo Pepper

Cilantro

Peppers

Garlic

Onion

Equipment you will use

Food Processor

Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.

Equipment you will use

Frying Pan

Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne.

Ingredients you will need

Scallops

Ground Cayenne Pepper

Pepper

Salt

Equipment you will use

Paper Towels

Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.

Ingredients you will need

Olive Oil

Scallops

Butter

Equipment you will use

Frying Pan

Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree.

Ingredients you will need

Piquillo Pepper

Scallops

Garnish with fresh thyme and serve.

Ingredients you will need

Fresh Thyme

Equipment

Food Processor

Frying Pan

Paper Towels

Ingredients

Servings:

6servings

Freshly ground black pepper 1Tbsp

butter 2Tbsps

Cajun seasoning 1teaspoon

cayenne pepper 6servings

Cayenne pepper 118milliliters

fresh cilantro leaves 3mediums

garlic cloves 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 1Tbsp

lime juice 3Tbsps

Spanish extra-virgin olive oil 4Tbsps

cup extra-virgin olive oil 1mediums

onion 8larges

piquillo peppers (1 jar)1large pinch

crushed red pepper flakes 20larges

sea scallops 2mediums

serrano peppers 1Tbsp

smoked, spicy pimenton 1Sprig

fresh thyme

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. 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 A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.