Grilled Scallops and Sweet Pepper
Grilled Scallops and Sweet Pepper

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, grilled scallops and sweet pepper. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted BreadcrumbsFood Network. Marinades can hide the scallops' delicate flavor and cause flare-ups that create a scorched crust. These pepper grilled scallops taste fantastic!

Grilled Scallops and Sweet Pepper is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Grilled Scallops and Sweet Pepper is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook grilled scallops and sweet pepper using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Scallops and Sweet Pepper:
  1. Make ready 1 each Green pepper
  2. Get 8 large Frozen scallops
  3. Get 1 large Carrot
  4. Get 8 each Shiitake mushroom
  5. Prepare sauce
  6. Take 1 tsp Corn starch / flour
  7. Prepare 1 tbsp Soya sauce
  8. Get 1/2 tsp White sugar
  9. Get 1 1/2 tbsp Water
  10. Get 1 tbsp Fish sauce

The delicate, mild meat goes well with a hint of smoky flavor, plus it makes for a quick meal. Paired with a Moroccan tomato and red pepper chutney, these grilled scallops are delicious served with a basmati rice pilaf and roasted vegetables. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Drizzle with some relish; sprinkle with scallions and cilantro.

Instructions to make Grilled Scallops and Sweet Pepper:
  1. Thaw scallops, required at least 4 hrs and above. Dry it as much as possible with kitchen towel. And air dry it on drainer.
  2. Slice green pepper/capsicum around 1cm by 2cm. Cut end of mushroom stalk. Just a little, the stalk of the mushroom can be eaten. Separate stalk and mushroom head. Wash mushroom and stalk for once and soak it. Slice carrots into thin coin slices so that it can cook easily.
  3. Heat up oil into pan for frying scallops. Use a tong and place scallops onto frying pan. After all scallops has settled into the pan, about 1-2 mins. shake the pan alittle to avoid the scallops from sticking onto it. Each side need about 7-8 mins to brown. Extend duration if needed. Once both side brown, remove from pan. It is normal for the scallops to shrink in size.
  4. In another pan, pour a little oil, about 1 tablespoon and heat up. When heated, throw in capsicum, carrots and mushroom. Stir fry for 3 mins. Notice that the vegetables mix is getting watery even before you add them? This is normal. When it reaches this stage. Get ready the sauce mix.. Mix all ingredients first before pouring into the pan. Otherwise, corn flour will not blend well. Once sauce mix in, high fire and stir fry for another 2 mins. Remove and place into serving plate
  5. Add cooked scallops onto the vege mix including the scallops juice and oil.
  6. Ready to serve.

I tested for doneness making sure white and right texture. I served mine over steamed white rice placed scallops. Learn how to make Scallops with grilled red pepper sauce and get the Smartpoints of the recipes. Scallops are such a treat and make a great light starter, especially if you're entertaining. Take care that you don't overcook them to enjoy them at their best.

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