Scallops with Bell Pepper Sauce

Name: Scallops with Bell Pepper Sauce
Prep time: 35 min
Yield: 4
Cuisine: Española
Ingredients: 8 ax callus, large; 2 limes, its juice; 6 tablespoons olive oil; pepper; leaves fresh cilantro, for decoration; 3 red bell peppers, roasted (canned bell peppers can be used); 1 clove garlic; 7 tablespoons olive oil

Paulina Jasso

A light dish for a special occasion. The scallops are marinated in lemon juice and oil and served with a bell pepper sauce.

Reviewed by Editorial Team of Kiwilimón

Published: 09-12-2009

Preparation

35 mins

Low

The scallops are cut into 2 or 3 slices (depending on how thick they are). In a deep plate, mix the lemon juice with a tablespoon of olive oil and pepper. Place the scallops inside and let marinate for 30 minutes. Meanwhile, prepare the red pepper sauce. Pat the peppers dry and place them in a food processor. Add garlic and olive oil and puree. Strain (if it's very lumpy) and add salt and pepper. A little lemon juice is added, to taste. Remove the scallops from their marinade and dry them. Heat the other tablespoon of olive oil in a skillet until hot. Add the scallops and quickly sear them over high heat until browned, about 2 to 3 minutes on each side. Remove the scallops and serve them on plates decorated with red pepper sauce and cilantro sprigs.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Scallops with Bell Pepper Sauce

Ingredients

Preparation

Nutritional information

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