Sea Scallops With Red Peppers and Tomatoes

Name: Sea Scallops With Red Peppers and Tomatoes
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; 1/4 cup milk; Salt and freshly ground pepper to taste; Flour for dredging; 4 tablespoons olive oil; 1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces; 1 cup ripe plum tomatoes, seeded, peeled and cut into 1/2-inch cubes; 2 tablespoons finely chopped shallots; 1 teaspoon finely chopped garlic; 1 tablespoon fresh lemon juice; 4 tablespoons coarsely chopped parsley

By Pierre Franey

Updated March 28, 2023

Total Time: 20 minutes
Rating: 3(6)
Comments: Read comments

Featured in: 60-Minute Gourmet

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

1½pounds sea scallops
¼cup milk
Salt and freshly ground pepper to taste
Flour for dredging
4tablespoons olive oil
1sweet red pepper, cored, seeded and cut into ¼-inch pieces
1cup ripe plum tomatoes, seeded, peeled and cut into ½-inch cubes
2tablespoons finely chopped shallots
1teaspoon finely chopped garlic
1tablespoon fresh lemon juice
4tablespoons coarsely chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Cut the scallops crosswise if they are more than 1¼ inches across.
Step 2
Place the scallops in a mixing bowl and add the milk, salt and pepper. Set aside. Place the flour in a flat dish and set it aside.
Step 3
Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted. This should take a few minutes.
Step 4
Drain the scallops and dredge them in the flour. Shake off the excess.
Step 5
Meanwhile, heat the remaining oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. If the skillet cannot accommodate all the scallops, cook them in two batches. Add the scallops and cook, stirring, until golden brown. Do not overcook.
Step 6
Add the shallots, garlic and lemon juice, shaking the pan. Cook about 30 seconds. Add the pepper and tomato mixture and stir and toss well for about 2 minutes. Add the parsley and serve immediately with rice Creole (see recipe).