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Pan-seared Scallops with Bell Pepper Confetti
Pan-seared Scallops with Bell Pepper Confetti
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12 to 16 large Jersey Fresh sea scallops
Olive oil
½ cup uncooked polenta or cornmeal
¼ tsp fine grind sea salt
½ Jersey Fresh green bell pepper, ¼ - in. diced
freshly ground black pepper
½ Jersey Fresh red bell pepper, ¼ - in. diced
½ Jersey Fresh yellow bell pepper, ¼ - in. diced
½ cup Jersey Fresh dry white wine


Dice bell peppers. Combine and set aside. Place polenta in large bowl. Season with sea salt and freshly ground black pepper. Dip scallops and coat all sides. Heat sauté pan and when hot, add a thin film of olive oil. Add scallops and sear on one side. Add the bell peppers and sauté while cooking scallops. Turn scallops and cook until done. Remove scallops to serving plates. Add ½ cup dry white wine to pan. The addition of the wine will deglaze the pan and release any bits that are sticking to the pan. This will create a nice light sauce. Sprinkle the scallops with the cooked bell peppers and sauce. Contributed by: Barbara Seelig-Brown, Basking Ridge, NJ

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Pan-seared Scallops with Bell Pepper Confetti
This is a QR Code
Scan here to get
this recipe on
your phone
12 to 16 large Jersey Fresh sea scallops
Olive oil
½ cup uncooked polenta or cornmeal
¼ tsp fine grind sea salt
½ Jersey Fresh green bell pepper, ¼ - in. diced
freshly ground black pepper
½ Jersey Fresh red bell pepper, ¼ - in. diced
½ Jersey Fresh yellow bell pepper, ¼ - in. diced
½ cup Jersey Fresh dry white wine


Dice bell peppers. Combine and set aside. Place polenta in large bowl. Season with sea salt and freshly ground black pepper. Dip scallops and coat all sides. Heat sauté pan and when hot, add a thin film of olive oil. Add scallops and sear on one side. Add the bell peppers and sauté while cooking scallops. Turn scallops and cook until done. Remove scallops to serving plates. Add ½ cup dry white wine to pan. The addition of the wine will deglaze the pan and release any bits that are sticking to the pan. This will create a nice light sauce. Sprinkle the scallops with the cooked bell peppers and sauce. Contributed by: Barbara Seelig-Brown, Basking Ridge, NJ

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