From The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days by Linda and Martha Greenlaw (Studio, 2011, $30.00)
We get big, sweet scallops just offshore of Isle au Haut. I have two friends who fish for scallops and deliver them to my door the same day. Can’t get much fresher than that! This recipe is kindly shared by Diana of the Inn at Isle au Haut.-Linda Greenlaw
3 tablespoons unsalted butter
1 medium onion, finely chopped
1 garlic clove, minced
1 whole roasted red bell pepper, peeled, seeded, and finely chopped
1/2 teaspoon coarse salt, plus more to taste
Freshly ground black pepper
1 cup light cream
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 1/2 pounds fresh local sea scallops
Lemon wedges
Chopped fresh flat-leaf parsley
Heat 2 tablespoons of the butter in a small saucepan over medium heat. Add the onion, garlic, bell pepper, salt, and black pepper to taste. Sauté until the onion is soft and starts to color. Add the cream and lemon juice, reduce the heat to low, and simmer until slightly reduced and thickened, about 5 minutes. Remove from the heat, cool slightly, and puree in a food processor fitted with a metal blade until smooth.
Melt the remaining 1 tablespoon butter with the olive oil in a large skillet over high heat. Season the scallops with salt and pepper. Sear the scallops for 30 seconds per side, turning only once. Transfer to a serving platter and spoon over the roasted red pepper cream sauce. Garnish with lemon wedges and chopped parsley. Serves 4
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