SEARED BAY SCALLOPS with ROASTED PEPPER SAUCE and TURMERIC RICE

This recipe is a celebration of fresh ingredients and quick, elegant cooking—perfect for those who enjoy bold flavors without spending hours in the kitchen. These seared bay scallops with roasted pepper sauce and turmeric rice come together in just 20 minutes and offer a refined, flavorful experience.
June is a special month in my herb garden, with chives, cilantro, and thyme all in full bloom. Their delicate flowers make a lovely garnish, turning any plate into a feast for the senses. These edible blossoms, along with freshly picked herbs, elevate this dish and add a beautiful finishing touch.
Scallops are a favorite in my kitchen for their delicate sweetness and quick cooking time. A hot pan and a quick sear bring out their best texture—golden on the outside, tender inside. The roasted pepper sauce, with its mellow heat and touch of tang, plays off the scallops’ natural flavor beautifully. And the turmeric rice, with its warm spice and golden hue, grounds the dish with both color and aroma.
Together, the elements create a meal that feels both easy and elevated—ideal for a lunch with friends or a relaxed dinner at home. The colors, textures, and flavors all work in harmony, offering something that feels just a little out of the ordinary.
This dish proves that a thoughtful, well-balanced meal doesn’t have to take hours. With a few fresh ingredients and a little attention to detail, you can enjoy something delicious, fast, and memorable.

Mirjana

20 Minute Seared Bay Scallops with Roasted Pepper Sauce and Turmeric Rice

Seared scallops remain my very favorite seafood, and this quick lunch for four showcases them at their best—simple, bright, and full of early-summer freshness.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean inspired

Ingredients Method Notes

Ingredients

  

• 40 medium size fresh bay scallops, patted dry (40-60 medium scallops should make up a pound) 
• 2 tbsp olive oil extra virgin
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 lemon or lime, cut into wedges
• 2 sliced roasted red bell peppers from a jar (or see directions for my Roasted Pepper Sauce)
• 1 cup rice
• 1 3/4 cups water
• 1/2 tbsp ground turmeric
• Salt and pepper to taste
• Fresh herbs and flowers for garnish: chives, mint, cilantro leaves and flowers, thyme flowers

Method

 

1. TUMERIC RICE:

   Combine rice, water, turmeric, and salt in a saucepan.

   Bring to a boil, then reduce to low heat, cover, and simmer for 15–18 minutes until tender and fluffy.

   Fluff with a fork and keep warm.
2. Roasted Pepper Sauce (Quick Version):

   While the rice cooks, blend the roasted pepper slices, garlic, and olive oil in a small blender.

   Process for about 1 minute until smooth.

   Spoon onto serving plates.
Jarred roasted peppers are already seasoned, giving this sauce instant flavor and ideal texture.

   
3. Seared Bay Scallops:

   Pat scallops very dry and season with salt and pepper.

   Heat a cast-iron skillet over high heat. Add olive oil.

   Place scallops in the hot pan—listen for a sizzle.

   Sear 1–2 minutes per side until golden brown.

   During the final minute, add butter and allow it to foam around the scallops.

   Remove from heat and drizzle with lemon juice.

   Serve over the roasted pepper sauce with turmeric rice.

   Garnish generously with fresh herbs and blossoms.
   
4. Roasted Pepper Sauce from Scratch:

   If you prefer making the roasted pepper sauce from scratch, here's how:

   Ingredients:

   1 large red bell pepper, roasted, peeled, and seeded

   1 tablespoon olive oil

   1 small onion, chopped

   2 cloves garlic, minced

   1 teaspoon smoked paprika

   1/2 cup vegetable broth

   Salt and pepper to taste

   Prepare the Roasted Pepper Sauce:

   Preheat your oven to 425°F (220°C).

   Place the red bell pepper on a baking sheet and roast in the oven until charred, about 20-25 minutes.

   Transfer the pepper to a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin, remove the seeds, and chop the flesh.

   Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until softened, about 5 minutes.

   Season with salt and pepper in the roasted pepper, smoked paprika, and vegetable broth. Simmer for 5 minutes.

   Blend the mixture until smooth and set aside.

Notes

The “best” scallops are typically considered dry-packed, diver-caught scallops because they are not treated with preservatives and retain a superior natural flavor and texture.
For optimum results, fresh and organic ingredients are recommended.

NUTRITION INFORMATION (Per Serving)
Approximate values for one plate with scallops, roasted pepper sauce, and turmeric rice.
Calories: 365
Protein: 28 g
Total Fat: 13 g
• Saturated Fat: 6 g
• Monounsaturated Fat: 5 g
• Polyunsaturated Fat: 1 g
Carbohydrates: 33 g
• Fiber: 2 g
• Sugars: 2 g
Cholesterol: 55 mg
Sodium: 260 mg (varies based on jarred peppers)
Potassium: 420 mg
Vitamins & Minerals
• Vitamin A: 13% DV
• Vitamin C: 45% DV
• Vitamin B12: 55% DV (from scallops)
• Iron: 15% DV
• Magnesium: 10% DV
• Selenium: 50% DV
• Omega-3 fatty acids: ~0.4 g

About This Nutritional Profile
Very High Protein, Low Calorie
Scallops are exceptionally lean but high in protein—great for readers who want a light, elegant, healthy dinner.
Moderate Carbs from Turmeric Rice
The rice provides the main carbohydrate source and balances the meal nicely.
Healthy Fats
Olive oil and a small amount of butter supply warmth and flavor without making the dish heavy.
Rich in Vitamin B12, Selenium, and Omega-3
This makes scallops especially beneficial for energy, cognition, and heart health.