Scallops in pink pepper sauce


Scallops are good as a warm appetizer or main coure. This recipe is ready in less than 30 minutes.


12 scallop (thawed if frozen)
1 bell pepper (red, seeds removed and coarsely cut)
1⁄2 c wine (white wine, choose one sweet and fruity)
1⁄4 c cream (light cream, single cream)
1 T butter
1 T pepper (pink peppercorns)
8 pie crust (puff pastry, individual pie shells or crescents)


  1. Boil for 1 minute the red pepper pieces in lightly salted water. Remove the skin.
  2. Pour the wine into a pan, add the skinned pepper, butter and season with salt and pepper. Simmer for 5 minutes. Puree using a sieve or food mill and blend in the cream.
  3. Add the pink peppercorns, return to the heat and simmer gently for 5 minutes, or until the sauce is reduced to desired consistency.
  4. Steam the scallops. Be careful, scallops cook very fast and harden when overcooked.
  5. To serve, arrange 6 scallop halves on a warmed dish pour pink pepper sauce around them and garnish with two puff pastry crescents.


Use ready-made puff pastry to make pastry crescents. Just cut 8 crescent shapes and bake following the package instructions. The shapes can be prepared in advance and re-heated before serving.

Removing the skin from the pepper is easier if frozen once blanched. Defrost under running water.

As a second option, serve it with steamed new potatoes sautéed in butter and vegetables on the side.

6 servings
Preparation time
Cooking time
Total time
35 minutes