SEA SCALLOPS WITH RED PEPPER CREAM

Sea Scallops With Red Pepper Cream image

Provided by Leslie in Texas

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 1/2 lbs sea scallops
salt & freshly ground black pepper
1 cup dry white 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

Steps:

For Sea Scallops.
Heat butter in heavy large skillet over high heat.
Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
Transfer scallops to bowl, using slotted spoon.
Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
Whisk in cream and any juices in scallop bowl.
Boil until thickened to sauce-like consistency, stirring occasionally.
Whisk in Red Pepper Puree and heat through.
Stir in scallops, adjust seasoning and serve immediately.
For Red Pepper Puree (makes about 1 cup).
Melt butter in heavy small saucepan over low heat.
Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
Puree peppers through medium blade of food mill, discarding skins.
Can be stored in the refrigerator 1 week or frozen.
Peppers can also be charred and skins removed.
Proceed with recipe and puree in blender or processor.