Seared Scallops with Blistered Tomatoes and Jimmy Nardello Peppers
This dish is everything late summer-- the flavors of peppers and tomatoes and the end of summer ease of a one pan dinner. Serve with fregola sardo or a thick slice of sourdough and green salad.
Ingredients
12 scallops or 3 per person
1 pint cherry tomatoes, halved
4 jimmy nardello peppers, sliced thinly
1 shallot, minced
4 cloves garlic, minced
1/2 cup white wine
1/4 tsp chili flakes or 1 serrano pepper, minced (optional)
4 tbsp romesco butter (or use regular butter or different flavored butter)
4 sprigs parsley or basil, torn or chopped
Method
- Heat a hefty glug of neutral oil in a large frying pan over high heat until smoking
- Blot the scallops dry on a paper towel then season liberally with salt
- Sear one side of the scallops until deeply caramelized, about 4 minutes
- Remove from the pan and place seared side up on a plate
- Reduce the heat under the pan to medium
- Add the tomatoes and peppers and a pinch of salt and let sear undisturbed until they start to blister, about 3 minutes
- Add the garlic, shallot, white wine, and butter and allow to come to a boil
- Then reduce the heat to medium low and nestle the scallops, seared side up, into the frying pan and cook together until the sauce has thickened and the scallops are cooked through, about 2 more minutes
- Remove from the heat and garnish with the herbs and serve spooned over the fregola sardo or with a slice of soudough toast on the side for sopping
