Seared Scallops with Creamy Sauce

Creamy Scallops and Peppers Recipe

Wednesdays are the craziest days in our household. Not only do the boys get out of school 2 hours early each week, but Tae Kwon Do classes start at 5:45pm. Because the boys take separate classes, they normally don’t get out until 7:30pm which means dinner has to be eaten before class. In the afternoons, juggling my own work, homework, cooking, cleaning and then class is nuts.

So you can imagine why I opt for dinners that only take 15-minutes to make, like this Scallops and Peppers dish. The scallops only take 5 minutes to cook – any longer than they they would turn tough and rubbery anyways.

Spicy Creamy Scallops and Peppers Recipe

The tip to the best scallops is to buy the right kind. Look for scallops that have been “dry packed” – meaning they are not sitting in a preservative solution. The clue? If the scallops at the market are swimming in milky, watery solution, pass on them. Instead, get shrimp and make this same dish.

If you’re getting frozen scallops, look for “dry packed” on the package and check the ingredients, which should just simply say, “scallops”.

Before cooking, pat them very dry and add them to a large, hot skillet. Make sure they don’t touch, otherwise they’ll end up “steaming” rather than searing.

**NOTE The written recipe serves 4, however my photos below depict cooking for 2 people.

Scallops for the Creamy Scallops and Peppers Recipe

Give them plenty of space – you might want to do this in two batches. 1 1/2 minutes each side is all you need in this step, just to get a good sear.

Seared Scallops for the Creamy Scallops and Peppers Recipe

Remove the scallops for now, they’ll finish cooking in the sauce.

Seared and Sauced Scallops for the Creamy Scallops and Peppers Recipe

In the same skillet (no need to clean), add the onions and pepper and saute for a couple of minutes.

Onions and pepper and saute

Next add some wine. glug glug glug.

Wine for the Creamy Scallops and Pepper Recipe

And here’s my secret weapon – Philadelphia Cooking Creme, Santa Fe Blend. You can use any flavor – including Original, Italian Cheese & Herb and Savory Garlic. It’s made from real cream cheese, but designed especially to be used as a ready-made creamy sauce. It easily melts in the pan and is already infused with herbs and spices for that ‘one-stir, dinner’s ready’ sauce.

As a substitute for the Cooking Creme, you can use 6 ounces of cream cheese + 1/2 cup vegetable broth + salt and pepper to taste.

Cooking Creme for the Creamy Scallops

Add the scallops back in and cook for 1 minute (or 2 minutes if you’re using very large scallops).

Adding the Scallops

Throw in the parsley and stir. That’s it!

Parsley for the Creamy Scallops

Dinner’s ready. Serve over rice or pasta.

Ready to eat Creamy Scallops and Pepper

Seared Scallops with Creamy Sauce Recipe

Servings: 4

Prep Time:5 minutes

Cook Time:10 minutes