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Broiled Scallops with Sweet Peppers and Capers
This dish is relatively quick, about 15 minutes of preparation time and roughly the
same amount for cooking, but the result is a beautiful and extremely tasty main course.
A quick note on substitutions: You can easily substitute yellow bell peppers for part
of the green and/or red ones. But resist mightily any temptation to skip the capers or to
substitute for them.
| 2 lbs. sea or bay scallops |
salt and freshly ground pepper to taste |
| 2 T. olive oil |
4 T. butter |
| 3/4 c. finely chopped sweet green pepper |
3/4 c. finely chopped sweet red pepper |
| 1 T. finely chopped garlic |
1/4 c. drained capers |
| 1/2 c. dried bread crumbs |
1/4 c. dry white wine |
- Rinse the scallops thoroughly, drain them, and sprinkle them with the salt and pepper.
(If you are using sea scallops, cut them in thirds or quarters.)
- Heat the olive oil in a large skillet over high heat. Sauté the scallops in the oil,
stirring them occasionally, for 2-3 minutes. Transfer the scallops to a broiler-proof
serving dish and set them aside.
- In the same skillet, melt 2 T. of the butter. Add in peppers, garlic, and additional
salt and pepper. Cook, stirring, until the peppers wilt (about 2 minutes). This is a
good point to begin preheating the broiler to high.
- Add the capers, bread crumbs, and wine to the peppers. Continue cooking for a minute
or two, until the crumbs have absorbed most of the liquid and begun to brown. Spoon the
mixture over the scallops.
- Dot the scallops with the remaining 2 T. of butter. Place the mix under the broiler
for 4 minutes.
6 servings
Source: Pierre Franey and Bryan Miller, The Seafood Cookbook
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