Sweet Pepper Coulis Scallops

This is actually a very simple dish I had a craving for. The making of the sweet pepper coulis was a mission on it's own, but when it all came together it was a wonderfully delicious sweet tangy dish.

The Sweet Pepper Coulis is the hero of this dish and it takes a little time to make, so you might want to make this a day in advance. Seed a good size red bell pepper, be sure to remove ribs and cut into strips. Chop half an onion and three stalks of scallions. In a sauce pan add the oil and saute the onions, peppers until nicely wilted. Add garlic and season with salt and pepper, add chili powder. Add the cider and chicken stock along with the scallions, reduce heat and simmer until sauce is reduced by half about two hours. Strain the mixture through a fine sieve and discard the the solids. Simmer the sauce for another hour, in a small bowl or dish add the corn starch with equal parts water and mix. Add the corn starch to the sauce until sauce thickens.

The scallops are pretty straight forward, take the dry ingredients and and mix well. In a separate pan, add a touch of olive oil to the scallops and sprinkle with old bay and salt and pepper. Coat the scallops in flour mixture. Add oil and heat pan, when oil and pan reaches add scallops and sear on both sides careful not burn them. Place the scallops on plate and and spoon coulis over scallops, I made a wilted spinach salad topped with broccoli sprouts and bacon bits. Add a touch of balsamic reduction and enjoy...


Ingredients:

Scallops

• 1lb Sea Scallops
• 1/2 cup Flour
• 1 tsp Old Bay
• 1/2tsp Garlic Powder
• 1/2tsp Pepper
• 1/2tsp Kosher salt
• Pinch Paprika
• 1tsp Olive Oil

Sweet Pepper Cider Coulis

• 1lrg Red Pepper
• 1/2 Onion
• 3 Stalks Scallion
• 1/2 cup Apple Cider
• 1/2 cup Chicken or veal stock
• 1/4 cup white wine
• 2 tblsp Sweet Chili sauce
• 1 tblsp Hot Sauce
• 1 tsp Chili Powder
• 2 cloves Garlic chopped
  
• 1 tsp Coarse Black Pepper
• 1 tblsp Corn Starch

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