Sea Scallops with Horseradish & Red Pepper Sauce


1 red bell pepper
1 tablespoon olive oil
1 pound fresh sea scallops
1 clove garlic, chopped
½ tablespoon fresh lemon juice
1/8 cup dry white wine
2 teaspoons Dijon mustard
Pinch of white pepper
Pinch of chopped parsley
½ cup heavy cream


Rub pepper lightly with oil and roast in 400 degree oven until almost black. Place in a plastic bag to sweat, then clean skin away and remove seeds. Puree in a food processor and set aside. Heat oil in a heavy skillet over medium heat and sear scallops on each side for about 1½ minutes. Remove scallops and set aside. Brown garlic in a little butter. Add lemon juice, wine and mustard and stir well. Add horseradish, pepper and parsley. Slowly add cream and red pepper puree and stir well. Lower heat and reduce to desired thickness. Place scallops on plate and lace the sauce around the scallops.


Additional serving suggestion:  Serve scallops over a bed of fresh sautéed spinach.


Mark Kimmel, AAC
Culinary Arts Instructor
Chesterfield Technical Center
Richmond, VA


Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant