By: Karl Bublitz On: December 6, 2023 In: Karl's Kitchen Comments: 0

Karl’s Kitchen – Pan Seared Scallops With Red Pepper Coulis


4 scallops
1 red pepper
2 cloves garlic
1/4 cup sliced onion
1/4 cup cream
3 tbsp chicken or vegetable stock
2 tbsp lemon juice


  1. Start by preheating your oven to 400 degrees.
  2. Slice the red pepper into four sections and remove the seeds and veins. Cut the onion into slices.
  3. Place the sliced red pepper, onion, and garlic cloves (with skins on) onto a sheet tray. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 20-25 minutes until the peppers become soft and start to char on the top, along with the onions.
  4. Remove from the oven and place the ingredients into a food processor or blender. Make sure to remove the garlic skin before placing it in the blender or food processor.
  5. Add the stock, lemon juice, and cream to the blender and puree. Remove from the blender and heat in a small saucepan. Add salt and pepper to taste.
  6. Dry your scallops with a paper towel and season with salt and pepper on each side. Heat up a sauté pan over medium-high heat. Coat the pan with olive oil and place the scallops into the pan. Sear the scallops on each side for about 2 minutes. In the final minute, add butter and baste the scallops with the butter before removing from the pan.
  7. Serve with your favorite side. Mine is risotto with corn and spinach.

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