Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"All generalizations are false, including this one."
-Mark Twain, Humorist

The refrigerator light goes on...

I have experimented a lot with pepper sauces, but never with yellow peppers. The flavor is so different than red or green peppers. This recipe has all of 7 ingredients and sometimes that's all it takes: great fresh ingredients cooked well.

This sauce turns out smooth and rich, almost like a beurre blanc. Use the best quality olive oil with a rich fruity flavor. The combination of the sweet pepper and fruity olive oil makes this silky sauce great with seafood.

Mini Chopper

Mini choppers come in all shapes and sizes. Some are essentially small food processors, but for small chopping or slicing jobs I prefer to use my chef's knife. Mini choppers are perfect for small blending jobs and can keep you from having to haul out the Cuisinart or blender.

The mini chopper that I have was included with my stick blender and most manufacturers include a small chopper as part of a kit. This may cost an extra $10.00 or so but it is definitely worth having.


Scallops with Yellow Pepper Sauce - Low Sodium Version

Servings = 2 | Serving size =6 ounces scallops with sauce

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

Serve with Roasted Potatoes or Brown Rice


Serve with Minted Peas or Green Beans with Red Onion or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Sauteed Leeks - Low Sodium Version or Minted Carrots - Low Sodium Version

1 medium yellow pepper
1 large shallot (peeled)
2 Tbsp water
3 tsp extra virgin olive oil
1/8 tsp salt
fresh ground black pepper (to taste)
12 ounces sea scallops

Preheat the oven to 325F. Place the pepper and the shallot in a large skillet and put the pan in the oven. Cook the pepper and shallot, turning about every 5 minutes. Roast the vegetables for about 20 minutes.

Remove the pan from the oven. Place the pepper in a paper bag until it cools.

When the pepper is cool peel the skin and seed it. Place it in a blender or mini chopper with the shallot and water. Puree.

Force the puree through a fine mesh sieve. Add the olive oil, salt and pepper. Place the sauce in a small pan over low heat.

Place a large skillet over high heat and add 1 teaspoon olive oil. When the oil is very hot, add the scallops. Sear on the first side for about 4 minutes and turn. Cook for another 3 to 5 minutes and serve topped with the sauce.

Nutrition Facts

Serving size = 6 ounces scallops with sauce

Servings = 2


Amount Per Serving

Calories 273 Calories from Fat 74
  % Daily Value
Total Fat 8g 13%
    Saturated Fat 1g 6%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 55mg 18%
Sodium 425mg 18%
Total Carbohydrates 19g 6%
    Dietary Fiber 2g 6%
    Sugars 0g  
Protein 31g  
Vitamin A 15% Vitamin C 526%
Calcium 7% Iron 9%
Vitamin K 2 mcg Potassium 991 mg
Magnesium 120 mg