Pan Seared Sea Scallops with Roasted Red Pepper Sauce
On today’s menu we have a pan seared sea scallop on a nest of angel hair pasta, accompanied by a roasted red bell pepper sauce.
The sauce is comprised of roasted red bell peppers, skins removed, then pureed. Cayenne pepper, sour cream, salt, parsley, and lemon zest/juice are also included. It’s got a great sweetness to it that really complimented the scallops natural sweetness.
The wine paired with this dish was another bottle of the Cottage Road Chardonnay that I picked up a few weeks ago. It also would have done well with a Riesling or Gewürztraminer to play off of the mild spiciness, but just make sure they aren’t too fruity or they will take away from the delicate taste of the scallops. That’s why a nice crisp and dry chardonnay hits the spot!
I love how it turned out!
-Johnny
November 8, 2007 at 4:05 pm
I love seared scallops! That sauce sounds like a great match!
November 8, 2007 at 6:40 pm
oh it was! ill definitely make it again.
-J
November 20, 2007 at 9:38 am
Hi Johnny!
Mmmm I love scallops and this receipe sounds devine. This would go very well with a nice soft crisp slightly acidic wine to enhance the flavour of the of the scallops. In our range Tour Chapoux would be great not only will you get the full flavour from the scallops but the sauce with the slight acidity from the wine will be encouraged to come through.
November 28, 2007 at 12:08 am
YUM!!! This looks so good! Scallops are my favorite!!
November 29, 2007 at 12:16 am
missmiya,
thanks! i’m a huge fan of seafood and scallops are defiantly at the top of the list.
-J
November 29, 2007 at 12:18 am
Nick,
yeah i chose the chardonnay ahead of the reisling or traminer for that very reason. i didnt want to have too many strong flavor profiles to take away from the delicate taste of the scallops. a fine pairing!
-J
December 9, 2007 at 5:00 pm
[...] I would pair this wine with a sweeter seafood dish, possibly lobster or a scallop dish like this one. [...]
February 4, 2008 at 3:31 pm
[...] is only natural to want a no hassle comfort food. I had some left over angel hair pasta nests from my scallops so I decided to whip up a simple ragu/bolognese sauce to throw in with it. It’s basically just [...]