Scallops With Peperonata And Aioli
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
- 12 thawed japanese scallops
- 2 tbsp olive oil
- 1 medium red onion, finely sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/2 cup crushed tomatoes
- Salt and pepper, to taste
- 1/4 cup aioli
- Fresh parsley, chopped (for garnish)
Method
- 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.
- Add the minced garlic, dried oregano, smoked paprika, and crushed tomatoes to the skillet. Stir and cook for another 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- 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.
- Arrange the peperonata on a serving plate, place the seared scallops on top, and drizzle with aioli. Garnish with fresh chopped parsley.
- Serve immediately and enjoy your delicious scallops with peperonata and aioli!
