- 4
Ingredients
- 4 red bell peppers
- 8 oz. sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped parsley
- 1 tablespoon capers drained
- pinch of lemon zest
- lemon juice to taste
- 1 medium leek, white and light green parts only
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly ground pepper
- 12 dry sea scallops, tough side muscle removed
Preparation
Step 1
For red pepper sauce, roast 4 red peppers under broiler until black(do this on a tray lined with foil as it makes clean up easier), after they are broiled place in a paper bag and set aside for 10 minutes. then run peppers under cold water while removing seeds and black outer skin. pat dry and puree in a blender with capers,fold in sour cream, salt, cayenne pepper, chopped parsley, lemon zest and juice.
For the leeks: Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until cooled.
for scallops: combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt and a pinch of cayenne pepper if desired with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. plate 3 scallops on about 2 tablespoons of red pepper sauce and top with crispy leeks and serve.