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Scallops with white wine and sweet Spanish teardrop pepper
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Are you looking at a recipe for a delicious festive appetizer? But you don't feel like spending hours in the kitchen? You will have guaranteed success with these scallops. Contrary to the name, the addition of the Spanish teardrop pepper gives it a wonderful sweet touch and together with the acid of the wine and the salty taste of the scallop it is a true flavor bomb in your mouth.
Prep Time
25 min
Cook Time 5 min
Servings
portions
Ingredients
  • 8 pieces scallops 1/pers if it is an appetizer
  • 1 shallot
  • 8 teardrop pepper small sweet pepper (Biquinho)
  • 1 handful parsley fresh, finley chopped
  • 3 tblspoon white wine use a rather sweet one (f.e. Chardonnay)
  • 3 tblspoon olive oil
  • 1 clove garlic grated
  • pepper and salt
Instructions
wine - shallot sauce
  1. Finely chop the shallot. Grate or squeeze the garlic clove. Put the olive oil in a pan and fry the shallot together with the garlic. Add the white wine and let it simmer during a few minutes. Season with salt and pepper.
scallops
  1. Clean the scallops: Using a flat knife or oyster knife, stick the side between the two shells. Pry open the shells a bit and slide the knife down the edge of the shell. Do not insert the knife too deep into the shell. Once the sphincter has been cut, you can open the them. Save one half of the shells for later use. Remove all impurities. Free the nut from the shell with a spoon or knife. I also remove the orange coral, but you can bake this if desired. Then put them in cold milk to keep them white and keep in the fridge. Dry the scallops on kitchen paper before frying them in the grill pan, otherwise they will start cooking instead of grilling
  2. Heat the grill pan. Brush the scallops with some olive oil. Fry them for 2 minutes and turn , fry the other side for 2 minutes. The intention is that they remain a little glassy on the inside, so do not fully fry them. Season with some salt and pepper.
  3. To serve, put the scallops back in their shells. Drizzle with the wine - shallot sauce. Add a mini sweet teardrop pepper and serve while still warm. Ask the guests to eat the three flavors (the salty of the nut, sweet of the pepper and sour of the wine) together. You will see that your guests are surprised by the flavor bomb ...
Prep Time
25 min
Cook Time 5 min
Servings
portions
Ingredients
  • 8 pieces scallops 1/pers if it is an appetizer
  • 1 shallot
  • 8 teardrop pepper small sweet pepper (Biquinho)
  • 1 handful parsley fresh, finley chopped
  • 3 tblspoon white wine use a rather sweet one (f.e. Chardonnay)
  • 3 tblspoon olive oil
  • 1 clove garlic grated
  • pepper and salt
Instructions
wine - shallot sauce
  1. Finely chop the shallot. Grate or squeeze the garlic clove. Put the olive oil in a pan and fry the shallot together with the garlic. Add the white wine and let it simmer during a few minutes. Season with salt and pepper.
scallops
  1. Clean the scallops: Using a flat knife or oyster knife, stick the side between the two shells. Pry open the shells a bit and slide the knife down the edge of the shell. Do not insert the knife too deep into the shell. Once the sphincter has been cut, you can open the them. Save one half of the shells for later use. Remove all impurities. Free the nut from the shell with a spoon or knife. I also remove the orange coral, but you can bake this if desired. Then put them in cold milk to keep them white and keep in the fridge. Dry the scallops on kitchen paper before frying them in the grill pan, otherwise they will start cooking instead of grilling
  2. Heat the grill pan. Brush the scallops with some olive oil. Fry them for 2 minutes and turn , fry the other side for 2 minutes. The intention is that they remain a little glassy on the inside, so do not fully fry them. Season with some salt and pepper.
  3. To serve, put the scallops back in their shells. Drizzle with the wine - shallot sauce. Add a mini sweet teardrop pepper and serve while still warm. Ask the guests to eat the three flavors (the salty of the nut, sweet of the pepper and sour of the wine) together. You will see that your guests are surprised by the flavor bomb ...
Notes

Biquinho, a sweet Spanish little pepper ...

It is a bright red mini pepper (also in yellow and white) that is praised for its sweet taste. The name "teardrop pepper" has nothing to do with hot or spicy, but with its shape. The fruit runs from convex to tip, hence the comparison with a tear. This pepper is delicious in salads, as a snack or to add an extra sweet touch to your dish.