Seared Sea Scallops with Sun Dried Tomato-Bell Pepper Relish


For the scallops:

  • 12 jumbo (U-16, meaning under 16 per pound, or 16-20 count) sea scallops, side muscle removed
  • 1 TB Bella Sun Luci extra virgin olive oil
  • 1 TB 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 with extra virgin olive oil (use half the jar of tomatoes and half of the oil in the jar)
  • ½ cup roasted red bell peppers
  • 1 clove garlic minced
  • Sea salt to taste
  • For garnish/presentation:
  • ½ bunch of your favorite greens (swiss chard or kale are preferred as you will be saucing the greens with the leftover scallop-olive oil-butter mixture)


  • Make the relish in advance by simply combining all ingredients. Wash, dry and tear/cut into bite size pieces the greens. Present the greens and relish as pictured.
  • Pat dry and season the scallops with the salt and pepper in advance.
  • In a sauté pan heat the oil to very hot on a high flame.
  • Carefully put the scallops into the pan (using tongs). Add the butter immediately.
  • Sear on the first (“presentation”) side until each scallop is golden brown.
  • Turn over until just cooked.
  • Present the scallops on the greens and relish and pour the olive oil-butter mixture that remains over the greens.
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