Ingredients
2 red bell peppers
1 tablespoon unsalted butter
1/2 teaspoon minced garlic
2 cups heavy (whipping) cream
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 tablespoons virgin olive oil
8 large sea scallops
4 sprigs flat-leaf parsley or cilantro
Preparation
Roast the peppers in a 400 F oven until very dark. Place in a closed paper bag for 15 minutes. Peel the peppers and remove the seeds and ribs. PurÈe in a blender or food processor until very smooth. Put the pepper purÈe, butter and garlic into a hot medium saucepan and cook for 3 minutes. Add the cream and cook to reduce the sauce for 3 minutes. Add the salt and pepper and keep warm.
In a large sautÈ pan or skillet, heat the olive oil until almost smoking. Add the scallops and cook on one side for 2 minutes; turn and cook for 2 minutes more.
To serve: Transfer 2 scallops to each serving plate and spoon pepper sauce over them. Garnish each with a sprig of parsley or cilantro.
