Valentine’s Day: Pan Seared Scallops with Piperade Sauce

Scallops are a lighter fare with an opulent taste that leaves diners satisfied but with room left for dessert. Wild, browned scallops create a delicate base for a piquant piperade sauce with rich tomatoes and spicy peppers. The addition of white wine completes the dish adding to the overall contrasting smooth textures combined with slightly sharp and zesty flavors. (Order numbers are provided below…)

Ingredients:

Scallops 10/20 IQF dry wild              (339152)          6 oz.

Olive Oil                                             (102574)          4 tbl.

Canadian Steak Seasoning                  (959155)          1 tsp.

Chopped Garlic                                   (815390)          1 tsp.

Diced Tomatoes                                  (81016)            2 oz.

Diced Red Peppers                             (100265)          1 oz.

Diced Green Peppers                          (85148)            1 oz.

Thyme                                                 (83454)            1 tsp.

White Wine                                         (815354)          2 oz.

Preparation Instructions:

Piperade Sauce – Heat 2 tablespoons olive oil in sauté pan. Add garlic and cook until translucent then add diced green and red peppers. Cook until tender then add tomatoes. When tomatoes are soft add white wine and fresh thyme. (optional smoked paprika or hot pepper)

Scallops – Heat 2 tablespoons of olive oil in a sauté pan. Add scallops and season with Canadian seasoning. Once brown, turn scallops and add sauce. Simmer 3-4 minutes and serve.