Castella Imports

Pan Seared Scallops with Roasted Pepper Sauce


For Pepper Sauce:
1 tbsp Aegean Extra Virgin Olive Oil
5 oz Castella Roasted Red Peppers
1 Shallot, finely diced
1/2 tsp Castella Minced garlic
3 tbsp white wine
3 tbsp heavy cream
to taste Castella Salt & Pepper
½ tsp Castella Crushed Red Pepper Flakes
1 tsp Castella Parsley
For Scallops:
1 lb Sea scallops, patted dry
1 tsp Castella Paprika
¼ tsp Castella Red Cayenne Pepper
½ tsp Castella Onion Powder
¼ tsp Salt
¼ tsp Castella Black Pepper
1 tbsp Olio Casa Blended Oil
1oz Castella Grated Parmesan Cheese



  1. Heat olive oil in a large skillet.
  2. Add the shallots, sauté until tender, add roasted peppers, wine and simmer gently for about 10 minutes.
  3. Pour mixture into a blender and mix until smooth.
  4. Return mixture to the pan, over low heat add heavy cream. Simmer for 10 minutes.
  5. Season with salt, pepper and crushed pepper.
  6. Stir in parsley.
  7. Mix spices for scallops together in a bowl.
  8. Sprinkle each scallop with the spice blend.
  9. Heat the canola oil on high in pan.
  10. Sear scallops in the pan for 2-3 minutes per side until they are opaque and golden brown (do not overcook).
To serve:
Place sauce on plate and top with scallops and sprinkle with additional parsley and parmesan cheese.
You can also serve over sauteed spinach for a delicious meal.