Directions:
- Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes.
- Add peppers, garlic& thyme and continue cooking for another 5 minutes.
- Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft.
- Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil.
- Season to taste, reduce heat& simmer for 5 minutes.
- Meanwhile, season the scallops.
- Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side.
- Turn& cook for another minute or until just opaque in the center.
- Serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.92 Kcal (2863 kJ) | ||
| Calories from fat | 256.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.45g | 44% | |
|---|---|---|---|
| Cholesterol | 98.33mg | 33% | |
| Sodium | 10065.99mg | 419% | |
| Potassium | 479.84mg | 10% | |
| Total Carbs | 83.06g | 28% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 14.52g | 29% | |
| Vitamin C | 172.8mg | 288% | |
| Iron | 1.5mg | 8% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 221.14 Kcal (926 kJ) | ||
| Calories from fat | 82.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 44% | |
|---|---|---|---|
| Cholesterol | 31.79mg | 33% | |
| Sodium | 3254.7mg | 419% | |
| Potassium | 155.15mg | 10% | |
| Total Carbs | 26.86g | 28% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 4.7g | 29% | |
| Vitamin C | 55.9mg | 288% | |
| Iron | 0.5mg | 8% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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