Scallops with Peppers are delicious. A concentration of flavors and colors that make up a colorful, very appetizing and fragrant dish.

The scallops, cooked this way, remain tender and melt in your mouth like butter, caressing the palate with their delicacy and the inviting and enveloping flavor of their seasoning.

With simple and tasty ingredients, this dish is really excellent for the whole family, for adults but also for the little ones.

And I must admit that I was also very happy to please my family: scallops are very quick to prepare and accompanied by a few slices of bread, making a delicious and indulgent “scarpetta”, allow us to prepare dinner without too much effort!

I used turkey meat but chicken breast slices, or veal or beef slices are also fine. Use whatever you like best. But make sure they are very tender.

Easy and quick to make, everyone can prepare them: even those who have never set foot in the kitchen, and they are always delicious.

Perfect when there’s not much time for dinner: I’ll leave you with other recipes that are prepared in a flash, for always different meals, without boredom!

Characterized by a truly exquisite taste, this second course goes well with a side dish of fresh salad, roasted potatoes, grilled vegetables, or the peppers themselves.

And you, how will you serve it?

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

349.60 Kcal

calories per serving

Info Close

Energy 349.60 (Kcal)
Carbohydrates 16.81 (g) of which sugars 5.91 (g)
Proteins 24.59 (g)
Fat 19.37 (g) of which saturated 3.65 (g)of which unsaturated 4.54 (g)
Fibers 4.54 (g)
Sodium 548.43 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Scallops with Peppers

14 oz turkey breast (or chicken, or veal or beef slices)
4 peppers (2 red, 2 yellow)
1 onion
to taste flour
1/4 cup dry white wine
to taste extra virgin olive oil
to taste salt
pepper
to taste basil
1 clove garlic
1 tablespoon tomato paste

Tools

2 Pans
Meat Tenderizers
Parchment Paper

Steps for Scallops with Peppers

Carefully clean the peppers, cutting them in half, removing the seeds, and rinsing them well, then dry them.
Cut them into strips.
Slice an onion and sauté it in a pan with a dash of oil.
Add the peppers, a pinch of salt, and cook them for 15 minutes with the lid on medium heat.
Halfway through cooking, add a teaspoon of tomato paste.
Continue cooking with the lid on medium heat for a few minutes, adding a few tablespoons of water if necessary.
Stir continuously.
Pound the turkey breast slices with a meat tenderizer between two sheets of parchment paper. If you don’t have a tenderizer, use a glass.
Then, flour the slices on both sides.
Meanwhile, in a large pan, pour a couple of tablespoons of oil and sauté some finely chopped basil leaves and the halved garlic clove.
Add the floured turkey breast and brown it over medium heat, turning them over to cook evenly on both sides until golden brown.
Season with salt and pepper.
When the chicken is well browned, add 1/4 cup of wine.
Continue cooking for about ten minutes.
When the chicken’s sauce begins to thicken, add the previously cooked peppers.
Stir everything to blend the flavors.
Serve the chicken scallops with peppers hot, perhaps accompanied by fresh bread or croutons.
You’ll taste how good it is.
Bon Appétit