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.
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.
Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne.
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.
Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree.
Garnish with fresh thyme and serve.
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.