Spicy Scallops and Peppers

Spicy Scallops and Peppers are a surprising but elegant combination. The soft perfectly cooked scallops with the mild red and green bell peppers compliment each other. Serve with a side dish of fresh salad or on a bed of freshly cooked rice.  This is a superb starter and main course. Spicy Scallops and Peppers is a lovely vegetarian option that carnivores will also adore. Also make sure you read the notes section of this recipe about how to prepare some of the ingredients. This is a filling recipe that you can produce for 4 people within 15 minutes. That’s not bad but remember don’t mess with the scallops.

So if you’re looking to add a touch of excitement to your seafood repertoire, Spicy Scallops and Peppers is the dish for you. This vibrant, mouth-watering creation combines the delicate sweetness of scallops with the bold heat of hot sauce and the fresh crunch of bell peppers. All in all making it a standout meal that’s as delicious as it is visually appealing.

Scallops, known for their tender texture and subtly sweet flavour, are the perfect canvas for a spicy kick. When seared to a golden-brown perfection, they develop a slightly caramelized crust that complements their soft, buttery interior. The key to elevating scallops in this dish lies in the addition of a robust hot sauce, which infuses each bite with a heat that awakens the palate without overwhelming the natural flavour of the seafood.

Bell peppers add another layer of complexity and colour to Spicy Scallops and Peppers. Their crisp texture and mild sweetness balance the dish, providing a refreshing contrast to the heat of the hot sauce. Red, yellow, and green bell peppers not only enhance the visual appeal but also contribute different nuances of flavour, ensuring every mouthful is a delightful mix of spicy, sweet, and savoury.

This dish is as versatile as it is flavourful. It can be served over a bed of rice or quinoa for a satisfying main course or paired with a simple salad for a lighter option. For those who enjoy a touch of freshness, a squeeze of lime juice can add a zesty brightness that ties all the flavours together beautifully.

The preparation of Spicy Scallops and Peppers is straightforward, making it accessible even for those who are new to cooking seafood. The scallops are quickly seared, and the bell peppers are sautéed just until tender-crisp. The hot sauce is then incorporated, allowing it to meld with the other ingredients and create a harmonious blend of flavours.

In summary, Spicy Scallops and Peppers is a dish that celebrates the natural sweetness of scallops and the vibrant flavours of bell peppers, all brought to life with a spicy hot sauce. It’s a simple yet sophisticated meal that promises to impress with its bold taste and colourful presentation. Whether you’re cooking for a special occasion or simply want to spice up your weeknight dinner, this dish is sure to become a favourite.

Spicy Scallops and Peppers

A Spanish recipe that is so easy yet so tasty. It looks good and impresses every time.

4.76 from 41 votes

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Course: Main Dish, Starter

Cuisine: Spanish

Keyword: Sauce, Scallops, Seafood, Spicy Scallops and Peppers, Vegetables

Prep Time: 3 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 13 minutes minutes

Servings: 4 people

Calories: 313kcal

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Ingredients

 

MetricImperial

• 2 tbsp olive oil 30 ml
• 6 cloves garlic finely chopped
• 2 medium red bell pepper See Notes
• 2 medium green bell pepper See Notes
• 1 medium onion See Notes
• 1/2 tsp hot sauce to taste,
• 1 lb scallops
• 2 tbsp capers
• Salt to taste
• ground pepper to taste

Instructions

• Heat the oil in a skillet over high heat and saute the garlic for about 30 seconds.
  2 tbsp olive oil, 6 cloves garlic
• Add the peppers, onion, hot sauce, salt, and pepper and saute over very high heat until the vegetables are crisp-tender, 3 to 5 minutes.
  2 medium red bell pepper, 2 medium green bell pepper, 1 medium onion, 1/2 tsp hot sauce
• Add the scallops and capers and cook just until the scallops are opaque and firm to the touch, 2 to 3 minutes-do not over cook.
  1 lb scallops, 2 tbsp capers, Salt, ground pepper
• Serve immediately

Notes

Make sure the Bell Peppers are cored, seeded, and cut into thin strips; they cook so much better this way.

The onion should be halved and cut into thin slices

Nutrition

Calories: 313kcal | Carbohydrates: 14g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 773mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g