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Seared Scallops with Sicilian-style Sweet Peppers

Seared Scallops with Sicilian-style Sweet Peppers

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

King scallops make even the simplest dish feel special – try them in this restaurant-style recipe alongside sticky balsamic peppers and a green salad. If you have it, use lemon thyme for a subtle citrus twist. To serve as a starter, allow three scallops per person.

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  • 3 tbsp extra virgin olive oil, plus extra for tossing
  • 6 mixed romano peppers, deseeded and cut into strips
  • 3 tbsp sultanas
  • 2 cloves garlic, peeled and grated
  • 50g pine nuts
  • 2 tbsp balsamic vinegar
  • 1 tbsp thyme, finely chopped
  • 60g rocket, watercress and spinach salad
  • 10 king scallops, without roe


Step 1

Put the olive oil in a heavy-based frying pan with the pepper strips, sultanas and some seasoning. Cover with a lid and cook gently for 20 mins, stirring occasionally.

Step 2

Add the garlic, pine nuts and balsamic vinegar, stirring well. Re-cover and cook for 5 mins.

Step 3

Remove from the heat and stir in the thyme. Divide between two plates, on top of a few handfuls of salad, reserving a little of the sticky sauce.

Step 4

To cook the scallops, toss them in a little olive oil and season. Put a non-stick frying pan on a high heat and when it is really hot place the scallops in one by one, starting at the top and working clockwise. Cook for 1 min without moving the scallops, then flip them over in order, starting with the first one you placed in the pan. Cook for 1 min.

Step 5

Remove the scallops and place 5 on each plate. Finish with a drizzle of the reserved sauce.

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