Pan Seared Scallops with Quick Roasted Red Pepper Sauce (serves four)
Pan Seared Scallops
4 Tbs. (55 g) butter: melt, brown

1-1/2 to 2 lb. (680 to 900 g) sea scallops: sear 2 min.
Flip, sear 2 min.
	

Quick Roasted Red Pepper Sauce

3 red bell peppers	roast	peel	puree	blend
8 oz. (230 g) sour cream	
1/4 teaspoon (2 g) salt
1/4 teaspoon (0.5 g) cayenne pepper
1 tablespoon (4 g) chopped parsley
pinch of lemon zest

serve w/ pasta

Copyright Michael Chu 2004