SEA SCALLOPS WITH RED PEPPERS, TOMATOES AND BUTTER BEANS

 

 

This succulent entrée is very easy and fast to prepare! Get ready to be surprised by this delicious recipe! Enjoy with a Sauvignon Blanc from the Loire Valley, such as Sancerre!

 

Preparation: 30 min; cooking time: 20 min.

Serving 4

 

16 to 20 sea scallops

3 ½ tbsp. olive oil

1 red onion, peeled and sliced very thin

2 red bell peppers, seeded and diced

10 oz. mini San Marzano tomatoes, halved

2 lbs. canned butter beans, drained and rinsed

¼ tsp dried oregano

8 fresh basil leaves, minced + more for garnish

1 lemon

 

In a large sauté pan, warm 1 ½ tbsp. olive oil on medium heat and cook the onion 3 minutes. Add the peppers and oregano. Cook 5 minutes, stirring often.

Add the butter beans, cook 3 minutes. When the preparation is very hot, add the tomatoes and fresh basil. Season the vegetables with salt and peppers. Cook 3 minutes.

Season the scallops with salt and pepper. Warm 2 tbsp. olive oil in a large frying pan on high heat and sauté the scallops 2 ½ minutes on each side. They must be golden brown.

Scoop the vegetables into plates and serve the scallops around. Squeeze some fresh lemon juice on top of the scallops. Garnish with fresh basil leaves.

 

Bon Appetit!