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Peppadew® Peppers Recipe

PEPPADEW® Pan Seared Scallops with Saffron Sauce Recipe


For Scallops:
2 pounds fresh sea scallops
2 tbsp. olive oil

For Sauce:
3 whole medium tomatoes
4 whole PEPPADEW® peppers

2 cloves garlic
2 tbsp. Olive oil
1/3-cup chicken stock
Pinch of saffron
1 1/2 tsp. salt
1 tsp. ground black pepper
Arugula to garnish

Additional Info
  • Serves 4


Place the tomatoes, PEPPADEW® peppers, garlic, olive oil and chicken stock into a blender. Puree until all ingredients are combined. Add saffron, salt and pepper to tomato mixture. Blend to combine.

Pour tomato mixture into saucepan and heat to simmer. Remove from heat and set aside. Cover bottom of saucepan with 2 tbsp. olive oil. Heat oil on medium-high heat, add scallops. Cook scallops 3-4 minutes on each side until scallop is firm but soft to the touch. Do not overcook or scallops will become tough and rubbery!

To plate: Place two tablespoons of sauce in the center of a plate, set 3-5 scallops on top. Garnish with a small amount of arugula.


Posted by: Sippity Sup

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