Before I get into how absolutely delicious this dish was, let me talk about the picture below……..
If you read my blog very often you know that Jim cooks as much as I do. This is actually his recipe. If you find a seafood recipe on this blog there is a good chance it is either Jim’s recipe or he cooked it.
So, on this particular day Taylor was feeling a bit down. Ella was at a friend’s house for a sleepover and although Taylor would never admit it she was missing her sister. The only thing that would really soothe her soul was SpongeBob SquarePants and since the sound of his voice is like nails on a chalkboard to Jim and me we were trying to figure out something else she could do. I was folding laundry so Jim convinced her (begrudgingly at first) to help him make dinner.
Within a few minutes, Taylor got into her serious chef mode and was happy and giggly helping out Dad. Jim does a good job as teacher and I just thought this picture was cute. Plus, Taylor loves seafood so she was happy to put this dinner together!
These scallops with wine and peppers were amazing! The wine sauce was flavorful and the scallops went really well with the peppers. I was a bit skeptical at first, but they were a great combo. We served this over pasta, but it would be delicious over rice or with a baguette to sop up the yummy sauce. You could also sub some shrimp for the scallops
Ella was a little sad she missed it……Enjoy!
For some other wonderful seafood recipes on BWL try these!
- 1.5 lbs Sea Scallops
- ⅔ cup white wine
- 1 tablespoon EVOO
- 1-2 tablespoon(s) butter
- 2 cloves of garlic – minced
- 2 tablespoon finely diced shallots
- 1 red pepper cut into strips (or you can cook ½ a red and ½ yello)
- Salt and pepper to taste.
- Parmesan cheese and chopped parsley
- Prepare scallops by removing muscle and gently rinsing and patting dry.
- Over medium heat in a large saute pan cook peppers and shallots in olive oil until shallots are translucent and peppers are cooked through. Add garlic and cook another minute. Remove from pan and set aside.
- Add wine to the pan and reduce until it thickens a bit and slightly coats the back of a spoon (reduce by almost half.) Add the butter and then scallops and cook for about 3 minutes and then turn scallops over. Cook for another 2 minutes.
- Return veggies to the pan and then cook for another 2 minutes. The scallops are cooked when they are no longer translucent. Add another tablespoon of butter if you would like. Season to taste with salt and pepper.
- Serve over pasta and sprinkle with Parmesan cheese and parsley.