Episode 105

 

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Pan Seared Scallops with Bell Pepper Confetti

 

Serves 4 as an appetizer course or 2-3 as entree

 

½   green bell pepper, ¼  inch dice

½   red bell pepper, ¼  inch dice

½  yellow bell pepper, ¼  inch dice

½  cup uncooked polenta or cornmeal

¼  teaspoon fine sea salt                                                   

Freshly ground pepper

16 large sea scallops

olive oil

½  cup dry white wine

 

Equipment: 10-12 inch sauté pan

 

Mix peppers together and set aside.

 

Place polenta in large bowl.  Season with salt and pepper.  Dip scallops in polenta and coat all sides.

 

Thinly film sauté pan with olive oil and heat to medium high.

 

Add scallops and sear on one side.  Add the bell peppers and sauté while cooking scallops.  Turn scallops and brown other side.

 

Remove scallops to serving plates.

 

Add white wine to pan.  The addition of the wine will deglaze the pan and release any bits that are sticking.  This will create a nice light sauce.  Sprinkle the scallops with the cooked bell peppers and sauce.

 

ãBarbara Seelig Brown