Seared Sea Scallops with Sun Dried Tomato Bell Pepper Relish
Overview
Do not be intimidated by this recipe for its exquisite presentation. This dish takes minimal work and is a great option for an appetizer or entree. The delicious relish accompanied by the fresh lemon-dressed arugula compliments the buttery sea scallops for a wonderful fresh flavor. This dish is a light enough fare for a warm summer evening paired with a glass of chilled white wine or iced tea.
Total Cook Time: 30 minutes
Serves: 6
Gluten Free
Bella Products Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Meyer Lemon Vinaigrette with Basil and Honey
Ingredients
For the Scallops:
- 12 jumbo (U-16, meaning under 16 per pound, or 16-20 count) sea scallops, side muscle removed
- 1 tbsp Bella Sun Luci Extra Virgin Olive Oil
- 1 tbsp unsalted butter
- Sea salt and cracked black pepper to taste
For the Relish:
- ½ jar (about 4 oz) Bella Sun Luci Sun Dried Tomatoes Julienne Cut, roughly chopped
- ½ c roasted red bell peppers
- 1 clove garlic, finely minced
For the Salad:
- 10 oz fresh arugula
- 1 c Bella Sun Luci Meyer Lmeon Vinaigrette
Directions
- Combine the sun dried tomatoes, red peppers, garlic, and salt. Spir to combine and set aside.
- Season the scallops with salt and pepper. Set Aside.
- Add olive oil and coat the bottom of the pan in a medium-sized saute pan heated over a high flame.
- Using a pair of tongs, carefully add the scallops’ widest side facing down to the pan. Add butter to the pan. Sear the first side until each scallop is golden brown, then turn over and let cook until just cooked or slightly firm.
- In a medium-sized bowl, toss the salad vinaigrette and arugula.
- For the presentation, plate the dressed greens, then add a dollop of the relish on top. Add the desired amount of scallops nestled into the relish.
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