This elegant yet simple dish features tender bay scallops served with a vibrant, creamy red pepper sauce. The sauce is made by steaming fresh red bell peppers until soft, then blending them with garlic, a touch of heat from red pepper sauce, and cool nonfat yogurt for a smooth, tangy finish. The contrast between the sweet, savory scallops and the bright, slightly spicy sauce creates a balanced flavor profile that is both refreshing and satisfying. Perfect for a quick weeknight dinner or a light summer meal, this recipe highlights fresh ingredients without requiring complicated techniques. Garnished with fresh cilantro and green onions, it brings a burst of color and home-style comfort to your table.
Scallops With Red Pepper Sauce
Description
This elegant yet simple dish features tender bay scallops served with a vibrant, creamy red pepper sauce. The sauce is made by steaming fresh red bell peppers until soft, then blending them with garlic, a touch of heat from red pepper sauce, and cool nonfat yogurt for a smooth, tangy finish. The contrast between the sweet, savory scallops and the bright, slightly spicy sauce creates a balanced flavor profile that is both refreshing and satisfying. Perfect for a quick weeknight dinner or a light summer meal, this recipe highlights fresh ingredients without requiring complicated techniques. Garnished with fresh cilantro and green onions, it brings a burst of color and home-style comfort to your table.Ingredients
Directions
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Cut the red bell pepper into quarters and remove seeds and membranes.
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Place a steamer basket in a saucepan with 1/2 inch of water, ensuring the water does not touch the bottom of the basket.
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Place the bell pepper quarters in the basket, cover tightly, and bring to a boil. Reduce heat and steam for 8 to 10 minutes until tender.
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While peppers steam, spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium-high heat.
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Transfer the steamed bell peppers to a blender or food processor. Add salt, red pepper sauce, and chopped garlic.
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Blend on medium speed until the mixture is almost smooth.
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Pour the blended pepper mixture into a 1-quart saucepan. Heat over medium heat, stirring occasionally, until hot.
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Remove the sauce from heat and gradually stir in the yogurt. Keep warm.
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Add the bay scallops and sliced green onions to the heated nonstick skillet.
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Stir-fry the scallops and onions for 4 to 5 minutes, or until the scallops are white in the center and just cooked through.
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Serve the scallops topped with the red pepper yogurt sauce. Garnish with fresh cilantro leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 275.2kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.6g3%
- Cholesterol 39.9mg14%
- Sodium 1265.9mg53%
- Total Carbohydrate 46.1g16%
- Dietary Fiber 13.3g54%
- Sugars 19.0g
- Protein 20.3g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Alternative: Place bell pepper quarters in a 1-quart microwavable casserole. Add 1/4 cup water, cover tightly, and microwave on high for 4 to 5 minutes, stirring after 2 minutes, until tender. Drain excess water before blending.
Microwave Sauce: After blending, pour the sauce into a microwavable casserole, cover tightly, and microwave on high for 30 to 60 seconds until hot. Stir in yogurt.
Microwave Scallops: Mix scallops and onions in a 1-1/2-quart microwavable casserole. Cover tightly and microwave on high for 4 to 6 minutes, stirring every 2 minutes, until scallops are white in the center. Drain any excess liquid before serving.
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Scallops are best served immediately after cooking.
Substitutions: Full-fat yogurt can be used for a richer texture. Sriracha or Tabasco can replace the red pepper sauce drops for heat.
