Scallops with a Zingy Red Pepper Sauce
Fancy, but make it easy.
Serves 2
2 Tbsp coconut oil
1-inch piece ginger, roughly chopped
1 Tbsp fresh marjoram, chopped
2 red bell peppers, thinly sliced
salt/pepper
1 lemon, juiced
1 Tbsp nutritional yeast
10 sea scallops, side mussel removed
2 Tbsp olive oil
salt/pepper
1 Tbsp fresh mint, finely chopped (for garnish)
Add 1 Tbsp coconut oil to a hot cast iron skillet. Add red pepper, ginger, and marjoram and sauté until peppers are tender. Add 1/2 tsp salt and give everything a good stir. Add pepper mixture to a blender and pulse until smooth. Add lemon juice and 1/2 of the nutritional yeast. Stir and taste for seasoning. Add more salt if needed.
Pat sea scallops dry. Season both sides generously with salt and pepper. Add remaining coconut oil to a hot skillet (medium-high flame). Once oil melts, place scallops in the pan. Cook for 2-3 minutes, until a golden brown crust forms, and flip. Once both sides have a golden brown crust, remove scallops from heat and set aside.
Pour red pepper sauce into your bowl or in the center of your plate and place scallops on top. Drizzle with extra virgin olive oil and garnish with mint and a sprinkle of nutritional yeast.
Scallops are so sweet and tender, with a flavor profile mild enough to work with just about any ingredient. They’re also a great source of protein, vitamins, and minerals, so don’t be shy! Scallops can be pretty expensive at your neighborhood restaurant, so why not learn to make them yourself? This tangy red pepper sauce reminds me of Spring and it’ll give you a little immune boosting kick with fresh ginger and lemon.
