Spicy Scallops With Bell Pepper, Fennel and Dill
serves 2-4
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1 pound large, dry-packed scallops
1 tablespoon butter
2 teaspoons vegetable oil
1 bulb fennel, very thinly sliced
1 red bell pepper, very thinly sliced
1 serrano chile, thinly sliced
1/4 cup dry white wine
1 tablespoon fresh chopped dill
1 teaspoon lemon zest, minced
prep: 10 minutes
total: 20 minutes
grater (or zester)
large, nonstick sauté pan
tongs
1. Prep all of the ingredients. Pat the scallops dry and season them all over with salt and pepper.
2. Heat the butter and oil in a large, nonstick sauté pan over medium-high heat. Once the butter's foam begins to subside, add the scallops to the pan with room between them. Leave them alone to brown well on the first side, about 2 minutes.
3. Turn the scallops over and nestle the fennel, bell pepper and serrano between them. Season the vegetables with a light sprinkling of salt and pepper. Cook, stirring the vegetables once or twice until they turn soft, about 2 minutes.
4. Pour the wine over the vegetables, then sprinkle over the dill and lemon zest. Cook, shaking the pan and stirring occasionally, until the scallops are barely translucent in the center and the sauce thickens, another 2-4 minutes depending on the thickness of the scallops.
2. Heat the butter and oil in a large, nonstick sauté pan over medium-high heat. Once the butter's foam begins to subside, add the scallops to the pan with room between them. Leave them alone to brown well on the first side, about 2 minutes.
3. Turn the scallops over and nestle the fennel, bell pepper and serrano between them. Season the vegetables with a light sprinkling of salt and pepper. Cook, stirring the vegetables once or twice until they turn soft, about 2 minutes.
4. Pour the wine over the vegetables, then sprinkle over the dill and lemon zest. Cook, shaking the pan and stirring occasionally, until the scallops are barely translucent in the center and the sauce thickens, another 2-4 minutes depending on the thickness of the scallops.
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