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Seared Scallops with Red Pepper & Tomato Soubise Recipe

Note: Scallops are always best purchased fresh from your local trusted fish market. If you are non-coastal, look for scallops labeled “chemical free” or “dry packed”. This means that the scallops are packed without additional preservatives or liquids.
3.84 from 6 votes
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 215 kcal

Ingredients
  

  • Red Pepper & Tomato Soubise Sauce
  • 1 roasted red pepper
  • 1/2 cup chopped sundried tomato
  • 1 small sweet onion chopped
  • 1 tsp avocado oil
  • 1 tbsp organic whipping cream
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste
  • Scallops
  • 1 lb large sustainable pacific sea scallops
  • 1 tbsp grass fed cow butter
  • 1 tbsp avocado oil
  • Salt to taste
  • Fresh dill

Instructions
 

  • Set the oven to broil. Line a sheet pan with parchment paper. Cut red pepper in half, removing stems and seeds, and broil until edges begin to blacken and the red pepper softens. Look for a light caramelization. If edges blacken too deeply, remove any charred skins.
  • Combine roasted red pepper, sun dried tomatoes, sweet onion and avocado oil in a sauté pan. Sauté over medium heat until onions are translucent and soft, and there is no liquid left in the pan.
  • Place all ingredients into a food processor or blender with lemon juice, whipping cream, and 2 tbsp of water. Blend until the mixture has a creamy texture that holds to your spoon.
  • Add salt and pepper to taste. Set soubise aside.
  • Dry scallops very well with a paper towel and salt each side of the scallop.
  • In a new pan, warm avocado oil and butter over medium high heat. Place scallops in oil butter mixture, making sure they sizzle upon placement.
  • Cook scallops for approximately 2 minutes, without disturbing. Scallop is ready to turn over when you can lift the scallop with tongs without hesitation. It should be a rich golden color with a lightly crisp texture. Cook on the other side for one minute.
  • Serve scallops with soubise and fresh dill.

Nutrition

Calories: 215kcalCarbohydrates: 14gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 638mgPotassium: 565mgFiber: 2gSugar: 4gVitamin A: 372IUVitamin C: 23mgCalcium: 37mgIron: 1mg
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