Skip to main content

Scallops in pink pepper sauce

Scallops are good as a warm appetizer or main coure. This recipe is ready in less than 30 minutes.


12 scallop (thawed if frozen)
1 bell pepper (red, seeds removed and coarsely cut)
1⁄2 c wine (white wine, choose one sweet and fruity)
1⁄4 c cream (light cream, single cream)
1 T butter
1 T pepper (pink peppercorns)
8 pie crust (puff pastry, individual pie shells or crescents)


  1. Boil for 1 minute the red pepper pieces in lightly salted water. Remove the skin.
  2. Pour the wine into a pan, add the skinned pepper, butter and season with salt and pepper. Simmer for 5 minutes. Puree using a sieve or food mill and blend in the cream.
  3. Add the pink peppercorns, return to the heat and simmer gently for 5 minutes, or until the sauce is reduced to desired consistency.
  4. Steam the scallops. Be careful, scallops cook very fast and harden when overcooked.
  5. To serve, arrange 6 scallop halves on a warmed dish pour pink pepper sauce around them and garnish with two puff pastry crescents.
Total time
35 minutes
Cooking time
Preparation time
6 servings


Use ready-made puff pastry to make pastry crescents. Just cut 8 crescent shapes and bake following the package instructions. The shapes can be prepared in advance and re-heated before serving.

Removing the skin from the pepper is easier if frozen once blanched. Defrost under running water.

As a second option, serve it with steamed new potatoes sautéed in butter and vegetables on the side.


North American cuisine

easy, simmer, steam
fish and seafood, sauces, dinner
American food recipes
Food in U.S.A.