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  • Andy

Pepper Pan Roast

Updated: Apr 27, 2020


2 pints of shucked oysters

12 Sea Scallops

5 Shallots, minced

3 Italian peppers, minced

5 cloves of garlic, minced

1 stalk of celery, minced

1 cup greek yogurt

1/2 cup Vermouth

2 tablespoons of unsalted butter

2 tablespoon melted butter

2 tablespoon flour

1/2 teaspoon minced parsley

1/2 teaspoon red pepper flakes

Salt & Pepper to taste

6 serving bowls


Place on 2 tablespoons of butter in a deep skillet over medium heat. Add shallots, celery, and peppers and saute until soft.

Next, add garlic and flour and stir to coat, saute for an additional 2 minutes.

Now add vermouth, stir, followed but yogurt, red pepper flakes, parsley, salt, and pepper. Reduce heat, cover, and simmer for about 15 minutes.

While sauce is simmering, place a non-stick skillet over medium-high heat.

Roll scallops in melted butter and sear for about 1 to 2 minutes on each side and place 2 sear scallops in each bowl, now uncover sauce, stir, add oysters, simmer for 2 to 3 minutes, then continue with scallops until done.

Ladle over scallops and serve.

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