Scallops with grilled red pepper sauce

Total Time
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
  • Paprika
    1 pinch
  • Low Fat Soft Cheese
    30 g
  • Scallops, Raw
    8 large
  • Salt
    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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