Enough of the tech talk... This dish is both hearty and light, strong and bold yet creamy and smooth. The meaty scallops are substantial and filling but won't weigh you down like a heavy steak. Their buttery flavor contrasts perfectly with the bite of the cayenne and lemon zest in the roasted red pepper sauce. Serve over linguine or fettuccine for a great Sunday dinner.
4 large sea scallops
2 Tbsp butter
1 large red bell pepper
4oz sour cream
pinch of salt
1/8tsp cayenne pepper
1 Tbsp chopped fresh flat leaf parsley
pinch of lemon zest
Cut the red pepper in quarters and place skin side up on a foil covered toaster-oven tray. Turn the toaster oven up as high as it goes and roast the peppers for about 15 minutes, or until the skin gets large black charred spots. Turn off the oven. Pile the peppers in the middle of the foil and wrap the foil into a pouch. Let the peppers steam in the pouch for 10 minutes. Peel and discard the charred skin from the peppers. Combine the peppers, sour cream, salt, cayenne, parsley and lemon zest in a blender, blend until smooth and set aside.
Heat the butter in a skillet over medium heat until it stops foaming. When the butter starts to brown and release a nutty aroma, place the scallops in the pan on one of their flat sides. Sear on each side for about 2 minutes. Keep a close eye on them while searing. You want them to get some dark, crusty caramelization but don't want them to cook so long that they get tough.
Serve the scallops over pasta, spoon the red pepper sauce over top and garnish with some more chopped parsley.