Scallops with lemon and brandy

Jackie O'Callaghan




★★★★★ 1 vote



  • 6-8
    large sea scallops
  • 2
  • 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
  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • ·
    toasted sesame seeds

How to Make Scallops with lemon and brandy


  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)

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About Scallops with lemon and brandy

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