SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
- Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
- Place in a blender or food processor and whirl until smooth.
- Place puree and next two ingredients in saucepan and cook for about five minutes.
- Stir the cream into mixture and cook to reduce (about five minutes).
- Season to taste and keep warm.
- Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
- Transfer 2 scallops to each plate and garnish with pepper sauce.
ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS
Steps:
- 1. Preheat the oven to 425°. Put the pep pers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black. When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers. 2. In a large saucepan, heat2tablespoons of the olive oil.Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 min utes. Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and sim mer for 20 minutes. Add the orange juice, orange zest and cilantro. 3. In a blender, puree the soup in batches. Return the soup to the saucepan and sea son with salt and pepper; keep hot. 4. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper. Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes.Turn the scallops and cook on the second side for 1 minute. Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler or prepare a charcoal grill.
- Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
- Remove and discard the ends of the snap peas.
- Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams
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- Preheat the oven to 425°. Put the peppers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black. When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 minutes. Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. Add the orange juice, orange zest and cilantro.
- In a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper; keep hot.
- In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper. Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes. Turn the scallops and cook on the second side for 1 minute. Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.
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