Pan Seared Scallops
| 4 Tbs. (55 g) butter | melt | brown | sear 2 min. | flip, sear 2 min. |
| 1-1/2 to 2 lb. (680 to 900 g) sea scallops | ||||
Quick Roasted Red Pepper Sauce
| 3 red bell peppers | roast | peel | puree | blend |
| 8 oz. (230 g) sour cream | ||||
| 1/4 teaspoon (2 g) salt | ||||
| 1/4 teaspoon (0.5 g) cayenne pepper | ||||
| 1 tablespoon (4 g) chopped parsley | ||||
| pinch of lemon zest | ||||