Roasted Scallops with Bell Pepper
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough to impress guests. Sweet roasted bell peppers paired with tender scallops create such a beautiful, elegant dish, and the best part is it comes together in just 35 minutes total. Scallops are packed with lean protein and selenium, which supports heart health, making this a nutritious choice that doesn't feel like healthy eating. The simple preparation means minimal cleanup, and most of these ingredients are pantry staples, so you're not breaking the bank either. It's become my go to when I want something that tastes restaurant quality but requires almost no fuss in the kitchen.
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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