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Scallops With Red Pepper Sauce

Scallops With Red Pepper Sauce recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 275.2
Dietary: Gluten-free
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
  • 1 large Red bell pepper
  • 1/8 teaspoon Salt
  • 10 drops Red pepper sauce
  • 1 clove Garlic, finely chopped
  • 1/4 cup Plain nonfat yogurt
  • 1 pound Bay scallops
  • 1/4 cup Sliced green onions (with tops)
  • Cilantro leaves for garnish
Directions
  1. 1
    Cut the red bell pepper into quarters and remove seeds and membranes.
  2. 2
    Place a steamer basket in a saucepan with 1/2 inch of water, ensuring the water does not touch the bottom of the basket.
  3. 3
    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.
  4. 4
    While peppers steam, spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium-high heat.
  5. 5
    Transfer the steamed bell peppers to a blender or food processor. Add salt, red pepper sauce, and chopped garlic.
  6. 6
    Blend on medium speed until the mixture is almost smooth.
  7. 7
    Pour the blended pepper mixture into a 1-quart saucepan. Heat over medium heat, stirring occasionally, until hot.
  8. 8
    Remove the sauce from heat and gradually stir in the yogurt. Keep warm.
  9. 9
    Add the bay scallops and sliced green onions to the heated nonstick skillet.
  10. 10
    Stir-fry the scallops and onions for 4 to 5 minutes, or until the scallops are white in the center and just cooked through.
  11. 11
    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.

Keywords: scallops, red pepper, sauce, yogurt, garlic, cilantro, green onions, steamed, blended, stir-fry, healthy, quick dinner, seafood, vegetarian sauce, light meal, bay scallops, nonfat yogurt, fresh herbs, easy recipe
Read it online: https://www.chefs-mate.com/recipe/scallops-with-red-pepper-sauce/