Seared Scallops with Red Pepper Jam

Seared Scallops with Red Pepper Jam

Serves 4
The quintessential Australian combination of the highest quality seafood and produce joined with Asian influences shows up prominently in this dish. Pan-seared scallops are served with a spicy-sweet red pepper jam to create an appealing appetizer or light meal. Leftover pepper jam is delicious spread on a baguette and topped with grilled shrimp.
  • Red Pepper Jam
  • 4 roasted red bell peppers, peeled, seeded and chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped fresh ginger
  • 2 tomatoes, chopped
  • 2 red Thai or serrano chile, seeded and finely chopped
  • 2 1/2 tablespoon brown sugar
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon fine sea salt
  • Juice of 1/2 lime
  • Scallops
  • 12 sea scallops, side muscle removed and patted dry
  • 1/4 teaspoon ground black pepper, to taste
  • 1 tablespoon expeller-pressed canola oil
  • 1/2 cup chopped roasted cashews
  • Fresh cilantro and mint, for garnish
  • 1 lime, cut into wedges
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
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For the jam, combine red peppers, onions, garlic, ginger, tomatoes, chiles, brown sugar and fish sauce in a medium saucepan. Cook over medium-low heat, stirring occasionally, until peppers and onions are soft and caramelized, about 1 hour. Add salt and pepper. Remove from the heat, stir in lime juice and set aside to cool.

For the scallops, season scallops on both sides with salt and pepper. Heat oil in a large, heavy skillet over medium high heat. Working in batches, add scallops and brown lightly on each side, about 2 minutes, and continue cooking until cooked through. Transfer to a large plate as done. Add additional oil to the skillet as needed and continue cooking scallops in batches.

To serve, divide scallops among 4 plates. Spoon red pepper jam over scallops, then sprinkle with cashews, cilantro and mint. Serve lime wedges on the side.
Nutritional Info: 
Per Serving: Serving size: 3 scallops, plus jam, 260 calories (120 from fat), 14g total fat, 2g saturated fat, 10mg cholesterol, 360mg sodium, 27g carbohydrates, (4 g dietary fiber, 16g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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