Sea Scallops With Roasted Red Pepper Sauce

• 2 red bell peppers
• 1 tablespoon unsalted butter
• 1/2 teaspoon minced garlic
• 2 cups heavy (whipping) cream
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 2 tablespoons virgin olive oil
• 8 large sea scallops
• 4 sprigs flat-leaf parsley or cilantro

1. Roast the peppers in a 400 F oven until very dark. Place in a closed paper bag for 15 minutes. Peel the peppers and remove the seeds and ribs. PurEe in a blender or food processor until very smooth. Put the pepper purEe, butter and garlic into a hot medium saucepan and cook for 3 minutes. Add the cream and cook to reduce the sauce for 3 minutes. Add the salt and pepper and keep warm.
2. In a large sautE pan or skillet, heat the olive oil until almost smoking. Add the scallops and cook on one side for 2 minutes; turn and cook for 2 minutes more.
3. To serve: Transfer 2 scallops to each serving plate and spoon pepper sauce over them. Garnish each with a sprig of parsley or cilantro.

red bell peppers, unsalted butter, garlic, heavy, salt, ground black pepper, virgin olive oil, scallops, parsley

Taken from www.epicurious.com/recipes/member/views/sea-scallops-with-roasted-red-pepper-sauce-1246533 (may not work)