Do you want to prepare both a main course and a side dish in one go? Then I have an idea for you! I recommend trying these scallops with bell peppers and grapefruit. They are light and extremely tasty, also thanks to the small trick of flavored flour. And let’s not forget the simplicity of their preparation, which is always an important aspect. So even beginners can serve a mouthwatering dish. Try it to believe it.
Other scallop recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Scallops with Bell Peppers
- 1.3 lbs pork loin (sliced)
- 2 yellow bell peppers
- 1 pink grapefruit
- A few sprigs thyme
- 1 shallot
- 2/3 cup flour
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Food Processor
- 1 Plate
- 1 Meat Tenderizer
- Parchment Paper
- 1 Pan
- Tongs
- 1 Slotted Spatula slotted
- 1 Citrus Juicer
Preparation of Scallops with Bell Peppers
Wash the grapefruit well and peel a long strip of zest with a peeler. Then remove any white part of the peel by scraping it with a knife.
Cut this peel into pieces; place them in a food processor along with the flour and leaves of some thyme sprigs and blend.
Place the pork loin slices on a cutting board, cover them with a sheet of parchment paper, and gently pound them with a meat tenderizer to slightly widen them. Then make some cuts along the edges to prevent curling during cooking.
At this point, coat them in the flavored flour, shaking off any excess.
Clean the bell peppers by removing the stem, seeds, and white internal parts. Wash them and cut them into sticks.
Finely chop the shallot along with a few thyme leaves.
In a large pan, heat a few tablespoons of oil before adding the shallot and thyme mixture.
Let it sizzle for a moment, then add the bell peppers.
Season with salt and pepper to taste and cook for 5 minutes, stirring occasionally.
When the bell peppers are soft, remove them from the pan with a slotted spatula and set them aside.
Add the meat slices to the pan and sear them for two minutes on each side, turning them with tongs.
Then return the bell peppers to the pan, add a few segments of pink grapefruit and the juice of the remaining grapefruit.
Let everything simmer for a few minutes over low heat and season with salt and pepper to taste. Serve the scallops with bell peppers and grapefruit hot. Enjoy! Paola
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