Scallops in Capsicum Sauce

A little Australia Day treat.


  •  A few thawed frozen scallops
  • 1 Tbsp butter
  • freshly ground salt and black pepper


  • 1 Tbsp butter
  • 1 shallot, finely diced
  • A good slice or two each of red and green capsicum chopped small
  • 1/4 cup apple cider
  • A squirt of lemon juice
  • a dash of fish sauce
  • 2 Tbsp thickened cream
  1. Heat the butter until hot and sear the scallops a couple of minutes each side
  2. Remove them from the pan to a warm plate, add salt and pepper then put aside covered.
  3. Add the second lot of butter to the juices in the pan and cook the shallot until it is translucent
  4. Add the capsicum, fish sauce and cider and simmer until the sauce reduces
  5. Turn down the heat, add the lemon juice
  6. Turn off the heat and whisk in the cream
  7. Return the seafood to the sauce to warm through before serving.


Served here with rice cooked with chicken stock, coconut cream and peas.





About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in sauce, Scallops, seafood and tagged , , , , , . Bookmark the permalink.

1 Response to Scallops in Capsicum Sauce

  1. Pingback: Scallops in Capsicum Sauce | Foodfhonebook

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