Roasted Scallops with Bell Pepper
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops paired with caramelized bell peppers, garlic, and a touch of white wine create an elegant yet simple seafood dish that's restaurant-quality and ready in under 30 minutes.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry with paper towels)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 118 mldry white wine
- 2 tablespoonsfresh lemon juice
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the bell pepper chunks with 1 tablespoon of olive oil, salt, and pepper in a bowl.
Tip: Even-sized pepper pieces ensure uniform roasting and caramelization.
- 2
Spread the seasoned peppers on a large baking sheet in a single layer. Roast for 10-12 minutes until they begin to soften and develop golden edges.
- 3
While peppers roast, season both sides of each scallop generously with salt, pepper, and thyme.
Tip: Pat scallops completely dry to achieve a beautiful golden crust when searing.
- 4
Heat the remaining 2 tablespoons of olive oil and butter in a large skillet over medium-high heat until the butter foams.
Tip: The combination of oil and butter prevents the butter from burning while adding rich flavor.
- 5
Once the skillet is very hot, carefully place the scallops in a single layer and sear without moving them for 2-3 minutes until golden brown on the bottom.
Tip: Resist the urge to flip too early; this develops the coveted caramelized crust.
- 6
Flip each scallop and cook for another 1-2 minutes until just opaque throughout, then transfer to the baking sheet with the peppers.
Tip: Scallops cook quickly; overcooking makes them tough and rubbery.
- 7
Pour the white wine into the empty skillet and scrape up any browned bits from the bottom using a wooden spoon. Stir in the minced garlic and cook for 30 seconds until fragrant.
Tip: This deglazing technique incorporates all the flavorful caramelized bits.
- 8
Remove from heat and whisk in the lemon juice. Drizzle this pan sauce evenly over the scallops and peppers on the baking sheet.
- 9
Return the baking sheet to the oven for 3-4 minutes to finish cooking and meld the flavors together.
- 10
Divide scallops and peppers among four plates and drizzle with any remaining pan sauce. Serve immediately while hot.
Tip: Pair with crusty bread to soak up the delicious pan sauce.
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