Succulent sweet scallops take beautifully to fast searing. We’ve added international taste notes–with curry, sesame oil and white wine.
Pan-seared scallops with sweet peppers
1
PREP TIME
10 min
Makes
4 servings
* PLUS Cooking time: 8 minutes
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 4 green onions
- 500 g sea scallops
- 1 tbsp curry powder , or 1/2 to 1 tsp curry paste
- pinch salt
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1 tsp dark sesame oil
- fresh cilantro leaves , or shredded basil leaves
Instructions
- Slice peppers into matchstick-size pieces. Thinly slice onions. Slice scallops in half horizontally. In a large bowl, stir curry powder or 1/2 teaspoon (2 mL) curry paste with salt and 1 tablespoon (15 mL) olive oil. Add scallops. Then toss until evenly coated.
- Heat remaining olive oil in a large frying pan or wok set over high heat. Add scallops and stir-fry for 1 minute. Add peppers and onions. Stir-fry for 1 minute. Add wine and stir frequently until scallops are opaque, from 3 to 4 more minutes. Stir in sesame oil. Remove scallops and vegetables with a slotted spoon and set aside. Boil sauce, uncovered, until thickened, from 3 to 5 minutes. Taste and add salt, if needed. Pour sauce over scallop-vegetable mixture and immediately serve over rice or pasta sprinkled with coriander.
Nutrition (per serving)
- Calories
- 209,
- Protein
- 20.1 g,
- Carbohydrates
- 8.8 g,
- Fat
- 9.1 g,
- Fibre
- 1.5 g,
- Sodium
- 188 mg.
