Photo of Scallops with grilled red pepper sauce by WW

Scallops with grilled red pepper sauce

SmartPoints value per serving
Total Time
25 min
10 min
15 min
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.


Red pepper(s)

1 medium, halved and deseeded

Calorie controlled cooking spray

5 spray(s)

Spring Onions

3 medium, finely chopped

Tomato Purèe

2 teaspoons, level


1 pinch

Low Fat Soft Cheese

30 g

Scallops, Raw

8 large


1 pinch, and black pepper, freshly ground

Parsley, fresh

1 tablespoons, or fresh chives, chopped


  1. Preheat the grill. Grill the pepper halves, skin side up, until the skin begins to blacken and char. Cool for a few minutes, then peel and roughly chop them. Meanwhile, spray a non-stick frying pan with low fat cooking spray and cook the spring onions until softened, about 3-4 minutes.
  2. Use a hand-held stick blender to puree the peppers, spring onions, tomato puree and low fat soft cheese. Season with a pinch of paprika and a little salt and pepper. Place in a saucepan and heat gently. Add a little warm water to thin the sauce down, if needed.
  3. Preheat a chargrill pan or a non-stick frying pan. Remove the scallops from their shells, then spray them with low fat cooking spray and char-grill or sauté for about 2 minutes on each side. Avoid overcooking them or else they will be tough.
  4. Pour a little sauce into each scallop shell, then top with a cooked scallop. Serve, sprinkled with parsley or chives.

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