Seafood Recipes

Scallops With Peperonata AndAioli

Seared scallops are served over a capsicum, onion and tomato peperonata finished with red wine vinegar, drizzled with a creamy garlic aioli.

Scallops With Peperonata And Aioli
2 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Mediterranean
Cuisine
The Recipe

About This SeafoodDish

Create a delicious and elegant dish of scallops with peperonata and aioli. The sweet and savory peperonata perfectly complements the tender, seared scallops, while the creamy aioli adds a rich, garlicky finish. This recipe is ideal for a special occasion or a gourmet meal at home. Pearl Seafoods provides fresh, high-quality scallops, ensuring the best results. Follow this simple yet flavorful recipe and enjoy a restaurant-quality meal in the comfort of your own home. Order premium scallops online from Pearl Seafoods, delivering across Sydney.

Ingredients

  1. 6 scallops, cleaned and patted dry
  2. 1 tablespoon olive oil (for cooking the peperonata)
  3. 1/2 small red onion, thinly sliced
  4. 1/2 red capsicum (bell pepper), thinly sliced
  5. 1/2 yellow capsicum (bell pepper), thinly sliced
  6. 1 small garlic clove, minced
  7. Tomatoes, crushed
  8. 1 teaspoon red wine vinegar
  9. Salt and pepper, to taste
  10. 1 tablespoon olive oil (for searing scallops)
  11. 2 tablespoons aioli (store-bought or homemade)
  12. Fresh parsley or basil leaves, to garnish (optional)

Method

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and bell peppers, cooking for about 5-7 minutes until softened.
  2. Add the minced garlic and the crushed tomatoes to the skillet. Stir and cook for another 5-7 minutes, allowing the sauce to thicken slightly. Stir in the red wine vinegar and season with salt and pepper to taste.
  3. While the peperonata is cooking, heat the remaining olive oil in a separate pan over high heat. Season the scallops with salt and pepper, then sear them for about 2 minutes on each side, until golden brown and cooked through.
  4. Arrange the peperonata on a serving plate, place the seared scallops on top, and drizzle with aioli. Garnish with fresh chopped parsley.
  5. Serve immediately and enjoy your delicious scallops with peperonata and aioli!
From Our Kitchen

Chef's Tip

Scallops with peperonata and aioli are all about balancing delicate seafood with rich Mediterranean flavour. Sweet capsicums, onion, garlic, and tomato create a soft, savoury peperonata that pairs beautifully with the natural sweetness of the scallops. Quickly searing the scallops adds a golden caramelised crust while keeping the centre tender, and the creamy aioli finishes the dish with richness and depth.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 270 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 11.0 g
  • Protein 12.0 g
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