Sea Scallops with Piquillo Peppers

(All measurements approximate.)

Ingredients

• Extra virgin olive oil as needed
• 4 or so cloves garlic
• 12 to 20 piquillo peppers
• Salt and freshly ground black pepper
• 12 sea scallops
• ½ cup dry white wine
• Chopped fresh herb leaves — chervil, dill, parsley, what-have-you — for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    196 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 13 grams protein; 18 milligrams cholesterol; 530 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Turn the oven to 200 degrees. Warm the olive oil over medium-low heat in a skillet and add the garlic. When it sizzles, add the peppers and cook, turning only once, until they shrivel a bit, about 5 minutes. Season, transfer to a serving platter, and put in the oven.
2. Wipe out the skillet or use another one; preheat it for a couple of minutes over high heat. Add a not-too-thin film of oil and add the scallops one at a time; brown them well on the first side for as long as 5 minutes, adjusting the heat so they don’t burn (which on my stove translates as “leave the heat on high”), then turn and brown lightly on the second. They should be firm but still quite moist in the middle. Season with salt and pepper and put on top of the piquillos. Return to the oven.
3. Lower the heat a bit, add the wine (it will spatter) and cook, stirring with a wooden spoon to release any brown bits. Taste that sauce and add salt and pepper, if necessary, then spoon over the scallops and piquillos, garnish with herbs and serve with a spoon.

20 minutes