Scallops with Peppers
Scallops with peppers is, well, one of those dishes that really shows off what makes Italian seafood starters so, so inviting.
- 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
- 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 24.
- 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.
Regional Italian cooking, you know, is famous for blending simple seafood with vegetables, and you can really see that tradition here. In this scallops with peppers dish, everything’s about balance—moist scallops, crispy bits from the quick sear, and the bright color of those roasted peppers make the plate look as good as it tastes. And, some cooks like to play around by swapping in seasonal greens, like peas or spinach, or adding a slice of guanciale for a bit of smoky depth, which is something you’ll see in other seafood and vegetable recipes from Italy. For anyone who loves a dish where each ingredient gets to shine, this one brings: the peppers get extra golden in the oven, and that lime zest keeps every bite feeling fresh, never heavy. It’s got that Italian knack for turning a few simple things into something you’ll remember. Seriously good. Great for anyone after a quick seafood dinner or looking for healthy scallop dishes that still feel like a treat. This recipe just makes summer meals a little more special. Plus, once you get the hang of it, you might want to try out some of those other scallop combos—maybe with citrus risotto or eggplant next time. Pretty simple.
