Tasty Bites: Seared Sea Scallops with Grilled Stuffed Peppers

By Candy, RN (Steele the Day)

This was a hurry-up dinner that turned out to be wonderful because everything was so fresh and tasty! I used leftover rice and pantry staples for the peppers. You can use any color of pepper to stuff, and if you’re serving a crowd, it’s fun to mix the colors as they make a beautiful presentation.

The combination of whole grain, fresh vegetables, and lean protein makes this a healthy meal with lots of nutrients and healthy carbs. Since I think every plate needs a little more green, I grilled some asparagus (tossed in olive oil and garlic powder) for a couple of minutes next to the pepper packets just until it was charred and crisp-tender.

Seared Sea Scallops with Grilled Stuffed Peppers
Serves 2 with leftovers for tomorrow’s lunch.

6-8 large sea scallops

Sea salt

1 teaspoon butter

1 tablespoon olive oil

Handful of spinach leaves

2 bell peppers, any color

1+ cup cooked brown rice (I think I cooked it in chicken broth; it was leftover)

1 can black beans, rinsed and drained

¼ shredded asiago cheese (can use any kind of cheese)

½ cup sliced green onions

¼ cup chopped parsley, plus some for garnish

1 teaspoon red pepper flakes

½ teaspoon sea salt

Mix rice, beans, cheese, green onions, pepper flakes, and sea salt in a mixing bowl. Slice peppers in half; remove core and ribs. Place peppers on a large sheet of aluminum foil sprayed lightly with cooking spray, two halves per sheet. Fill peppers with rice/bean mixture, then fold foil snugly, leaving a little space at the top for steam to collect. Place peppers on hot grill and roast for about 20 minutes. Do not open the foil to peek!

While the peppers are cooking, heat butter and oil in a sauté pan over medium high heat. Rinse and dry scallops, sprinkle lightly with sea salt. Sear until dark golden brown before turning, about 2-3 minutes per side. Resist the temptation to move them around the pan or they won’t form the beautiful crust! Place handful of spinach leaves on plate, top with scallops.

Remove peppers from grill, opening packets very carefully to avoid the very hot steam. Sprinkle with reserved parsley, and serve alongside the scallops, and reserve the other packet for lunch the next day!

Candy Steele is a registered nurse who has worked with cardiac patients for over thirty years. “Functional foods” have become her passion, and she enjoys sharing her love of cooking, a random life and a faithful Jesus with her friends at Steele (the Day). She is blessed with three grown children, a new daughter-in-law, and a kind and patient husband who only knows how to fix popcorn (but she’s OK with that).