Seared Scallops In Roasted Red Pepper Cream Sauce

• 10ea Sea Scallops size 10-20 5 per order
• 1 cup Olive Oil
• 1 ea Roasted Red Pepper
• 1 cp Heavy Cream, 1/2 cup for each portion of recipe
• 1/4 cp Parmesean Cheese
• 1 tsp Cayenne Pepper
• tt salt
• tt pepper

1. Take Olive Oil, salt, pepper, and Cayenne in zip lock bag with Scallops and marinate for 30 minutes. turning once.
2. Combine Roasted Red Pepper, half of the Heavy Cream and Parmesean Cheese. Mix in food processor. Blend until smooth.
3. Scald other half of Heavy Cream.
4. In a hot skillet, preferable cast iron, sear Scallops. about 3 minutes per side. Do not add any additional oil to pan. As Scallops are placed in the pan, shake the pan to ensure Scallops do not stick. When Scallops are finished remove from direct heat add Heavy Cream and Red Peeper sauce that was prepared ahead.
5. Can be made with extra sauce and serve over noddles or serve over Gougeres. Recommend Pilaf or Risotto with this dish

order, olive oil, red pepper, heavy cream, parmesean cheese, cayenne pepper, salt, pepper

Taken from www.epicurious.com/recipes/member/views/seared-scallops-in-roasted-red-pepper-cream-sauce-1279219 (may not work)