Creamy Scallops And Peppers
This savory scallop dish is a delectable medley of flavors and textures. Succulent seared scallops rest atop a velvety sauce infused with the sweetness of red bell peppers and the aroma of onions. A touch of dry white wine adds depth to the creamy goodness that envelops each bite. Finish with a sprinkle of fresh parsley, and you have a dish that is as visually appealing as it is delicious. Serve this elegant and quick-to-make meal for a special occasion or anytime you crave a restaurant-quality dish at home.
— Constant Cookbook
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound dry-packed sea scallops
- 1 or 2 red bell peppers, sliced
- 1 onion, sliced
- 1/4 cup dry white wine
- EITHER: One 10oz package of Philadelphia Cooking Creme OR [6oz light cream cheese, softened+1/2 cup vegetable broth+salt/pepper to taste]
- 1 tablespoon minced fresh parsley
Instructions
- Pat the scallops very dry. Heat a large saute pan or skillet over high heat. When hot, swirl in just 1 tablespoon of the olive oil. Add the scallops to the hot pan, try to keep them from touching each other. Give 'em room to sear! Sear 1 1/2 minutes on each side. Remove scallops to plate.
- In same, now empty skillet, add in the remaining 1 tablespoon of olive oil and turn the heat to medium-high. Add the pepper and onions and saute for 2 minutes until softened.
- Pour in the wine and let simmer for 1 minute. Mix in the cooking creme (or substitution of the cream cheese+vegetable+salt/pepper). Bring to simmer, stir until sauce is evenly mixed.
- Add the scallops back into the sauce. Cook for 1 minute. Turn off heat, stir in the parsley. Serve immediately.
Cook Time
10M
Prep Time
PT5M
Yield
4
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