Sea Scallops With Red Pepper Cream

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 2 1/2 lbs sea scallops
• salt & freshly ground black pepper
• 1 cup dry wine
• 1/4 cup medium-dry sherry
• 1 cup heavy cream
• 1/2 cup pureed red pepper
• 1/4 cup unsalted butter (1/2 stick)
• 2 lbs red bell peppers, diced
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1 teaspoon paprika (sweet hungarian preferred)
• 1/2 teaspoon red pepper flakes
• 1 pinch salt

Recipe

• 1 for sea scallops.
• 2 heat butter in heavy large skillet over high heat.
• 3 add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
• 4 transfer scallops to bowl, using slotted spoon.
• 5 add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
• 6 whisk in cream and any juices in scallop bowl.
• 7 boil until thickened to sauce-like consistency, stirring occasionally.
• 8 whisk in red pepper puree and heat through.
• 9 stir in scallops, adjust seasoning and serve immediately.
• 10 for red pepper puree (makes about 1 cup).
• 11 melt butter in heavy small saucepan over low heat.
• 12 stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
• 13 uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
• 14 puree peppers through medium blade of food mill, discarding skins.
• 15 can be stored in the refrigerator 1 week or frozen.
• 16 peppers can also be charred and skins removed.
• 17 proceed with recipe and puree in blender or processor.