8

1 1/2-2 ounce

scallops

1/2

medium

onions

2

teaspoons

olive oil (for sautêing)

2

cloves

garlic

3

whole

red bell pepper

1

teaspoon

ground cardamom

1/4

cup

White Wine, dry

1/2

cup

chicken stock or canned low-salt broth

2

tablepoon

butter,Unsalted

1

sprig

radish sprout, for garnish

For the coulis:

1

Preheat the oven to 375F. Roast the peppers whole in the oven on a sheet pan for about 20 minutes, or until the skin is partly charred.

2

Remove the peppers from the oven and place them in a bowl, tightly covered with plastic wrap to allow the peppers to steam for about 10 minutes. After they have steamed, the skin will peel off fairly easily . Remove all the skin and seeds and place the roasted pepper into a blender or food processor and puree.

3

Sauté the onions and garlic in a bit of olive oil until just soft. Add the red pepper puree, wine and the chicken stock. Bring to a light simmer and cook for about 10 minutes over medium heat to reduce a bit.

4

Keep warm and set aside

For the Scallops:

1

Prep the scallops by patting them dry and sprinkling with a bit of salt and pepper to taste. Add the butter to a sauté pan over high heat. Allow the butter to melt but not quite brown, then add the scallops and sear each side for 1-1/2 minutes or until nice and golden brown. Set aside and prepare your plate.

2

Pour about 1/3 of a cup of the red pepper coulis into a small bowl, place a seared scallop in the center of the bowl and then garnish with a sprig of radish sprout.

Serving size: 1/8 of a recipe (3.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.