Pan seared scallops with roasted pepper sauce

By tooth

great as an appetizer

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

Details

Servings 4
Adapted from cookingforengineers.com

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.