Pan-Seared Sea Scallops with Bell Peppers and Mushrooms
Sea scallops are a sweet, creamy delight when cooked properly. Take care not to overcook them, or they will become rubbery. These scallops in a light sauce are lovely on their own or served over linguine or fettuccine.
Hands-on: 20 minutesTotal: 20 minutes
- ½ cup all-purpose flour
- 1 tsp. salt
- 1 tsp. lemon pepper
- 16 medium sea scallops
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 small shallot, peeled and minced
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- ½ cup sliced shitake mushrooms
- ¼ cup white wine
- 1 tsp. minced parsley
- ½ tsp. grated lemon zest
- ¼ tsp. salt
- ⅛ tsp. freshly ground black pepper
- Mix together the flour, salt, and lemon pepper. Dip the scallops in the flour to coat both sides, shaking off excess. Heat a large sauté pan over medium-high heat.
- Add oil and butter to preheated sauté pan, then add the scallops. Sear the scallops for about 3 minutes per side. Remove the scallops from pan to warmed plates.
- In the same pan, sauté shallots, green bell pepper, red bell pepper, and mushrooms in the leftover oil in the pan. Add wine, lemon zest, and parsley and simmer to reduce liquid by half. Season with salt and pepper. To serve, pour sauce over scallops.