Sauteed Scallops with a Piquillo Pepper Purée

Try Guy's soft and sweet scallops with a smoky, spicy pepper purée.
  • For the piquillo pepper puree
  • 1/2 medium onion
  • 3 medium garlic cloves
  • 2 medium serrano peppers
  • 8 large piquillo peppers (1 jar)
  • 10g fresh coriander leaves
  • 2 tbsp Cajun seasoning
  • 1 tbsp smoked, spicy pimenton
  • 1 tsp cayenne pepper
  • 1 large pinch crushed chilli flakes
  • 1 tbsp lime juice
  • 3 to 4 tbsp Spanish extra-virgin olive oil
  • Salt and freshly ground black pepper
  • For the scallops
  • 20 large sea scallops
  • Salt
  • Freshly ground black pepper
  • Cayenne pepper
  • 4 tbsp extra-virgin olive oil
  • 15g butter
  • Sprig fresh thyme
Piquillo pepper puree:
1) Roughly chop the onions, garlic, peppers, piquillos and coriander, then add all the puree ingredients into a food processor, except the olive oil and salt and pepper.

2) Pulse several times until all the ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into the food processor, while pulsing.

3) Taste and add salt and pepper, as needed. Remove the puree from the processor and add to a large frying pan over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce the heat to low.

Scallops:
1) Pat and dry the scallops with paper towels; lightly season with salt, pepper and cayenne.

2) Heat the olive oil and butter in a large frying pan over very high heat. In batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side.

3) Plate the scallops on a white rectangular plate, then lightly drizzle the plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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