Servings: 4 servings
- 1 lb. bay scallops cleaned
- 1/2 each red and yellow peppers pith removed, seeded and small dice
- 1 Lemon zest and juice
- 2 tbsp Pepperoncini seeded and minced
- 4 tbsp Pepperoncini juice
- 1/3 cup Champagne vinegar
- 1/2 cup Extra virgin olive oil
- 2/3 tsp Piment D'Espelette or hot paprika
- Salt & pepper to taste
- 2 tsp fresh basil chopped
- 2 tbsp Italian parsley minced
To poach scallops:
- Place the scallops in a large sauté pan. Cover the scallops by about 1 inch of lightly salted water. Bring the water to a simmer and simmer the scallops for two minutes or until they are 50% cooked. Strain and cool completely.
To prepare marinade:
- Combine all of the marinade ingredients except the basil and parsley. Mix the marinade and scallops together, adjust salt and pepper and refrigerate for 4 – 12 hours. Fold in the basil and parsley just before serving. Serve in a chilled bowl with lemon.
This recipe is from Chatham Bars Inn at 297 Shore Road in Chatham. This recipe appeared in the 2014 Winter issue of Cape Cod HOME.
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