“The sweet tastes of sea scallops and red peppers combine in this elegant-enough-for-company entree. Delicious served with Sour Lemon Sorbet. Originally from an October 1984 issue of Bon Appetit featuring Indian Summer Menus. Make the Red Pepper Puree before starting the scallops.”
1hr 25mins

Ingredients Nutrition


  1. For Sea Scallops.
  2. Heat butter in heavy large skillet over high heat.
  3. Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
  4. Transfer scallops to bowl, using slotted spoon.
  5. Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
  6. Whisk in cream and any juices in scallop bowl.
  7. Boil until thickened to sauce-like consistency, stirring occasionally.
  8. Whisk in Red Pepper Puree and heat through.
  9. Stir in scallops, adjust seasoning and serve immediately.
  10. For Red Pepper Puree (makes about 1 cup).
  11. Melt butter in heavy small saucepan over low heat.
  12. Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
  13. Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
  14. Puree peppers through medium blade of food mill, discarding skins.
  15. Can be stored in the refrigerator 1 week or frozen.
  16. Peppers can also be charred and skins removed.
  17. Proceed with recipe and puree in blender or processor.

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