Photo of Scallops with grilled red pepper sauce by WW

Scallops with grilled red pepper sauce

Points® value
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

1 medium, halved and deseeded

Calorie controlled cooking spray

5 spray(s)

Spring Onions

3 medium, finely chopped

Tomato Purèe

2 teaspoon(s), level


1 pinch

Low Fat Soft Cheese

30 g

Scallops, Raw

8 large


1 pinch, and black pepper, freshly ground

Parsley, fresh

1 tablespoon(s), 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.