Coquilles St.-Jacques Portugaise (Scallops With Peppers and Capers)
Published March 15, 1983
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds (2 pints) bay scallops
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
4 tablespoons butter
¾ cup finely chopped sweet green pepper
½ teaspoon finely minced garlic
¼ cup drained capers
½ cup fine fresh bread crumbs
¼ cup dry white wine
¾ cup finely chopped sweet red pepper
Nutritional analysis per serving (4 servings)
14 grams carbs; 85 milligrams cholesterol; 360 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 20 grams fat; 2 grams fiber; 1117 milligrams sodium; 29 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler to high.
- Step 2
Sprinkle the scallops with salt and pepper.
- Step 3
Heat the oil in a large, heavy skillet and add the scallops. Cook over very high heat, stirring, about 2 minutes. Transfer the scallops to a baking dish that will hold the scallops compactly in one layer. Set aside briefly.
- Step 4
To the skillet add two tablespoons of the butter. When it is melted and hot, add the chopped red and green peppers and the garlic. Cook, stirring, until wilted, about 1 minute.
- Step 5
Add the capers. Stir. Add the bread crumbs and wine. Heat thoroughly. Spoon the mixture over the scallops.
- Step 6
Dot the top with the remaining two tablespoons butter and place under the broiler. Let cook about 4 minutes.
Private Notes
Comments
For two: use 3/4 lb. bay scallops, only one bell pepper, 1/8 cup capers, 1/3 cup crumbs.
This would work well with large sea scallops, quartered. Very tasty.