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Scallops in Pink Pepper Sauce

Created by All Foods Natural, Monday, 31 March 2008

Description

A warm appetizer prepared less than 30 minutes.

Ingredients

At a glance

Cuisine

Ingredients

Fish and Seafood

Cooking Method

Difficulty

Course/Dish

Fish and Seafood Dishes

Seasonal Eating

Meal Time

Serves

4

12 scallops, thawed if frozen, and halved
1 red pepper coarsely cut and seeds removed
1/4 cup white wine, choose wine sweet and fruity
1/4 cup light cream
1 Tbs butter
1 Tbs pink peppercorns
8 puff pastry crescents

Methods/steps

Blanche the red pepper pieces in lightly salted water. Remove the skin.
Pour the wine into a pan, add the skinned pepper, butter and season with salt and pepper. Simmer for 5 minutes. Puree using a sieve or food mill and blend in the cream. Add the pink peppercorns, return to the heat and simmer gently for 5 minutes, or until the sauce is reduced to desired consistency.
Steam the scallops. Be careful, scallops cook very fast and harden when overcooked.
To serve, arrange 6 scallop halves on a warmed dish pour pink pepper sauce around them and garnish with two puff pastry crescents.

Additional Tips

Use ready-made puff pastry to make pastry crescents. Just cut 8 crescent shapes and bake following the package instructions. The shapes can be prepared in advance and re-heated before serving.

Removing the skin from the pepper is easier if frozen once blanched. Defrost under running water.

As a second option, serve it with steamed new potatoes sautéed in butter and vegetables on the side.

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