Scallops with lemon and brandy

Jackie O'Callaghan

By
@foodwithjackieo

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Serves:

2

Ingredients

6-8
large sea scallops
2
lemons
1/2 tsp
cayenne pepper
1/4 c
brandy (more or less to taste)
1
orange pepper, sliced in thin slices
1
yellow pepper, sliced in thin slices
6
shallots
2 Tbsp
butter
1 Tbsp
olive oil
toasted sesame seeds

Directions Step-By-Step

1
Thinly slice peppers and slice shallots in chunks
Melt butter and olive oil, saute shallots
Add scallops to pan, zest one lemon over scallops
Cook on medium high for 2-3 minutes , squeeze the juice of half a lemon onto scallops, increase heat to high
Add peppers to the pan and saute, add cayenne pepper and the zest of one more lemon, turn down heat to medium
Add brandy to pan a little at a time, turn heat to high again (the key is to absorb the liquid and to caramelize the peppers and shallots)
Cook a little longer until peppers are soft and scallops are slightly brown and opaque
Add toasted sesame seeds if you wish

Serve over couscous (add the juice of half a lemon to the couscous before serving)

About this Recipe