Sea Scallops with Piquillo Peppers

Name: Sea Scallops with Piquillo Peppers
Total time: 20 min
Yield: 4 servings
Ingredients: Extra virgin olive oil as needed; 4 or so cloves garlic; 12 to 20 piquillo peppers; Salt and freshly ground black pepper; 12 sea scallops; 1/2 cup dry white wine; Chopped fresh herb leaves -- chervil, dill, parsley, what-have-you -- for garnish

By Mark Bittman

Total Time: 20 minutes
Rating: 5(7)
Comments: Read comments

(All measurements approximate.)

Featured in: The Scallops of Springtime (Mark's Take)

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Ingredients

Yield:4 servings

Extra virgin olive oil as needed
4or so cloves garlic
12 to 20piquillo peppers
Salt and freshly ground black pepper
12sea scallops
½cup dry white wine
Chopped fresh herb leaves -- chervil, dill, parsley, what-have-you -- for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Turn the oven to 200 degrees. Warm the olive oil over medium-low heat in a skillet and add the garlic. When it sizzles, add the peppers and cook, turning only once, until they shrivel a bit, about 5 minutes. Season, transfer to a serving platter, and put in the oven.
Step 2
Wipe out the skillet or use another one; preheat it for a couple of minutes over high heat. Add a not-too-thin film of oil and add the scallops one at a time; brown them well on the first side for as long as 5 minutes, adjusting the heat so they don't burn (which on my stove translates as "leave the heat on high"), then turn and brown lightly on the second. They should be firm but still quite moist in the middle. Season with salt and pepper and put on top of the piquillos. Return to the oven.
Step 3
Lower the heat a bit, add the wine (it will spatter) and cook, stirring with a wooden spoon to release any brown bits. Taste that sauce and add salt and pepper, if necessary, then spoon over the scallops and piquillos, garnish with herbs and serve with a spoon.