Grilled Scallops With Red Pepper Sauce Recipes

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SCALLOPS WITH RED PEPPER SAUCE

When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8



Scallops with Red Pepper Sauce image

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

Nutrition Facts : Calories 348 calories, Fat 10g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 335mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

4 ounces uncooked linguine
1/4 pound fresh or frozen sea scallops, sliced into thin rounds
1/2 cup diced sweet red pepper
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese

GRILLED SCALLOPS WITH RED PEPPER SAUCE

Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.

Provided by KateL

Categories     Peppers

Time 40m

Yield 12 skewers, 6 serving(s)

Number Of Ingredients 10



Grilled Scallops With Red Pepper Sauce image

Steps:

  • Soak 12 bamboo skewers in water for at least 30 minutes.
  • SAUCE:.
  • Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
  • Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
  • SCALLOPS:.
  • Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
  • Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.

Nutrition Facts : Calories 438.8, Fat 35.8, SaturatedFat 22.2, Cholesterol 119.9, Sodium 906.5, Carbohydrate 10.4, Fiber 1.7, Sugar 4.2, Protein 15.9

4 red bell peppers, roasted or 1 1/2 cups marinated roasted red peppers, drained
1 cup chicken stock or 1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 teaspoon dried basil, crumbled
1 cup butter or 1 cup unsalted butter, chilled
1 1/2 lbs large scallops
2 tablespoons butter or 2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
12 bamboo skewers

GRILLED DAY BOAT SCALLOPS OVER ELDERBERRY WOOD WITH PEAS AND APPLES IN GRILLED RED PEPPER SAUCE

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16



Grilled Day Boat Scallops Over Elderberry Wood with Peas and Apples in Grilled Red Pepper Sauce image

Steps:

  • Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood)
  • While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se

20 large scallops (2 pounds)
Olive oil, for brushing
Salt and pepper
2 large red peppers; roasted on the grill, peeled and seeded
1/4 onion, grilled
2 roasted garlic cloves
2 ounces butter
2 teaspoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced basil
Salt and pepper, to taste
2 pounds sugar snap peas, ends trimmed
2 McIntosh apples, cored and sliced 1/4-inch
1 teaspoon peanut oil
1 yellow pepper, roasted, peeled, seeded and julienned
Black sesame seeds, for garnish

PEPPER GRILLED SCALLOPS

Keep the heat out of the kitchen this summer! These pepper grilled scallops taste fantastic! Toss them on to a bed of salad greens and veggies and you have a nice light summer dish! They are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Revised recipe from Andrea Viestad's Food for Summer. Adjusted cooking time per recent review.

Provided by Mamas Kitchen Hope

Categories     Scandinavian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Pepper Grilled Scallops image

Steps:

  • Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
  • Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
  • Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
  • Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
  • The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
  • Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
  • NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
  • One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!

Nutrition Facts : Calories 239.1, Fat 14.7, SaturatedFat 2.2, Cholesterol 21.6, Sodium 399.4, Carbohydrate 17.3, Fiber 4.7, Sugar 3, Protein 12.9

3 tablespoons white wine vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/4 cup olive oil
24 large scallops
sea salt, fine
fresh ground black pepper
1 teaspoon dried thyme
1/2 cup black peppercorns
1 lemon, cut into 6 wedges (optional)
salad greens (optional)

GRILLED SCALLOPS WITH YELLOW PEPPER SAUCE

This is a once-in-a-while treat for us! The sauce can be made with red or orange peppers - its also delicious over grilled fish.

Provided by CountryLady

Categories     Peppers

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled Scallops with Yellow Pepper Sauce image

Steps:

  • Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes.
  • Add peppers, garlic& thyme and continue cooking for another 5 minutes.
  • Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft.
  • Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil.
  • Season to taste, reduce heat& simmer for 5 minutes.
  • Meanwhile, season the scallops.
  • Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side.
  • Turn& cook for another minute or until just opaque in the center.
  • Serve with sauce.

Nutrition Facts : Calories 245.4, Fat 16.4, SaturatedFat 4.9, Cholesterol 45.1, Sodium 129.3, Carbohydrate 11.3, Fiber 1.2, Sugar 1.8, Protein 14.1

3 tablespoons olive oil
1 small onion, diced
2 yellow peppers, seeded & sliced
1 clove garlic, smashed
1 teaspoon dried thyme
1 cup vegetable stock or 1 cup fish stock
1/4 cup whipping cream
1 teaspoon sugar
salt & freshly ground black pepper
20 fresh large scallops

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