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
