Scallops with Peppers

Name: Scallops with Peppers
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Scallops 16; Extra virgin olive oil to taste; Thyme to taste; Lime peel 1; Fine salt to taste; Bell peppers mixed 1.5 lbs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste; White wine 1.5 oz; Extra virgin olive oil to taste; Garlic 1 clove; Thyme to taste; Fine salt to taste; Black pepper to taste; Sea asparagus 3 oz; Lime juice 2 ¾ tbsp; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: High

PRESENTATION

Scallops with peppers gets its backbone from a detail most cooks throw away: the roe. Instead of discarding the coral-colored roe attached to each scallop, this dish processes it into a creamy, intensely flavored sauce that anchors the plate. The scallops themselves are pan-seared so they stay soft and juicy at the center, while roasted peppers bring a natural sweetness that complements rather than competes with the shellfish.

Salicornia — the succulent sea vegetable sometimes called sea asparagus — adds a clean, briny note that keeps the dish from tipping sweet, with lime threading through for brightness. The roe sauce provides richness, the peppers give it depth, and the salicornia holds just enough edge to keep everything in balance. It works equally well as a summer appetizer or as the opening course of a more formal meal.

INGREDIENTS

For marinating the scallops: Scallops 16; Extra virgin olive oil to taste; Thyme to taste; Lime peel 1; Fine salt to taste

For the peppers: Bell peppers 1.5 lbs (700 g) - mixed; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

For the coral sauce: White wine 1.5 oz (40 g); Extra virgin olive oil to taste; Garlic 1 clove; Thyme to taste; Fine salt to taste; Black pepper to taste

To finish: Sea asparagus 3 oz (80 g); Lime juice 2 ¾ tbsp (40 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Scallops with Peppers

To prepare scallops with peppers, start with the peppers. Place them whole on a baking sheet 1 and cook them in a preheated convection oven at 4286F for about 40 minutes, turning them halfway through cooking, until the skin is well charred. Meanwhile, prepare the scallops. Gently separate the scallop muscles from the corals 2, then rinse them briefly under running water and pat them dry with kitchen paper. Transfer the muscles to a bowl and season them with salt 3 and pepper.

Add the oil 4, the thyme 5 and the grated zest of one lime 6.

Mix gently, cover with plastic wrap 7 and let them marinate for about half an hour in the refrigerator. Now prepare the coral sauce. Heat a drizzle of oil in a pan with the garlic clove and thyme 8. When the pan is hot, add the corals 9 and sauté over medium-high heat for 2 minutes, stirring often.

Season with salt and pepper, then deglaze with the white wine 10 and let the alcohol evaporate completely for another 2 minutes. Remove the garlic and thyme 11, then transfer the corals with the pan juices to the jug of a blender 12.

Blend until you obtain a smooth and homogeneous sauce 13. Set aside. When the peppers are cooked, remove them from the oven 14. Transfer them to a bowl and cover with plastic wrap 15.

Let them cool for about 10 minutes: the steam will make removing the skin easier. Peel them 17, remove the stem, seeds and inner membranes, then cut them into wedges or fairly large pieces 17. Season with salt 18 and pepper.

Drizzle with a little oil 19, add oregano and mix well 20; set aside. Wash the samphire (sea asparagus) under running water, remove the toughest parts of the stalk and keep only the tender parts. Break them by hand into a bowl 21.

Dress them with oil and lime juice 22, then mix gently 23. Take back the scallop muscles. Heat the same pan used for the sauce and, when it is very hot, place the scallops in it 34.

Cook them 2-3 minutes per side, without moving them too much, until they are well browned on the outside but still tender inside 25. Arrange the roasted peppers on the plates 26 and place the samphire on top 27.

Also position the scallops 28, finish with the coral sauce 29 and serve immediately 30.

Storage

We recommend enjoying scallops with peppers just after preparation, so you can best appreciate the texture. If necessary, you can store the roasted peppers and the coral sauce in the refrigerator, in airtight containers separate from each other, for 1 day. Cook the scallops only at the time of serving. Freezing is not recommended.

Tip

If you prefer a milder taste, you can replace the lime with lemon both in the scallop marinade and in the dressing for the samphire. To save time, prepare the roasted peppers and the coral sauce in advance and cook the scallops only at the last moment.

For the translation of some texts, artificial intelligence tools may have been used.

Print the recipe