Grilled Scallops with Tomato Chutney and Roasted Peppers: A Quick Gourmet Delight
Are you ready to elevate your dinner game without spending the whole day in the kitchen? Grilled Scallops with Tomato Chutney and Roasted Peppers is the perfect recipe for busy women like you who crave something delicious and impressive yet simple enough to whip up on a weeknight. You know those nights when you want to show off your culinary prowess but also want to keep it uncomplicated? This dish is your answer!
Why You’ll Love This Grilled Scallops Recipe
Imagine biting into perfectly grilled scallops—rich, buttery, and a little caramelized on the outside. Add a tangy tomato chutney and the sweetness of roasted peppers, and you have a dish that’s not just a meal but an experience. It’s fancy enough to impress guests but quick enough that you won’t feel like you’ve run a marathon to prepare it. All while making your kitchen smell divine—a total win-win!
Ingredients You’ll Need
Here’s what you’ll grab before jumping into the fun part:
For the Scallops:
- 1 pound scallops, cleaned and patted dry
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Tomato Chutney:
- 1 cup cherry tomatoes, halved
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- Fresh basil, for garnish
For the Roasted Peppers:
- 2 bell peppers, sliced (red, yellow, or orange for sweetness)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Steps to Deliciousness
Prepare the Roasted Peppers
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the sliced bell peppers with olive oil, salt, and pepper.
- Roast in the oven for about 20 minutes, or until they’re tender and slightly charred. Your kitchen will smell incredible, and your tastebuds will be ready!
Make the Tomato Chutney
- In a skillet over medium heat, add a drizzle of olive oil. Once it’s nice and hot, throw in the chopped onion and sauté until translucent (about 5 minutes).
- Add the minced garlic and stir for an additional minute. Valor in the garlic fragrance!
- Toss in the halved cherry tomatoes, brown sugar, apple cider vinegar, salt, and pepper. Cook for about 10 minutes, allowing the tomatoes to break down and create a luscious sauce. It’s basically a party for your tastebuds.
Grill the Scallops
- Heat your grill or grill pan on high. Once hot, brush with olive oil and season the scallops with salt and pepper.
- Place the scallops on the grill, cooking for 2-3 minutes per side until they’re opaque and beautifully grill-marked. Remember, overcooked scallops are like that ex you don’t want to think about—not worth it!
Assemble Your Plate!
- Layer your roasted peppers on a plate, top with grilled scallops, and spoon on that rich tomato chutney.
- Garnish with fresh basil, because you deserve a little something special!
Cooking Tips for Perfect Scallops
- Don’t crowd the pan! Give each scallop some space so they sear instead of steam.
- If your chutney looks a little chunky, fear not! It adds character; think of it as rustic charm.
- Want a kick? Add some finely chopped jalapeños to the chutney for a little heat!
Personal Anecdote
I remember the first time I made grilled scallops—it was for a dinner with friends who were foodies. I was sweating bullets, but as soon as those scallops hit the grill and the smell wafted through the air, I knew I was onto something good! Their delighted reactions are the reason I now keep this recipe in my back pocket.
FAQs
Can I substitute scallops in this recipe?
Sure! You can use shrimp or even chicken if you’re feeling adventurous. Just adjust the cooking times.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid rubbery scallops (yuck!).
Wrapping It Up
With this Grilled Scallops with Tomato Chutney and Roasted Peppers, you have a dish that shines on any table, whether it’s a cozy family dinner or a gathering with friends. It’s quick, easy, and absolutely delicious. So, get your apron on, channel your inner chef, and let’s create something magical together—because you deserve those chef moments!
Ready to tackle more culinary adventures? Don’t forget to check out my other recipes for gaining confidence in the kitchen! Explore more delicious recipes here!.
Meta Description: Grilled Scallops with Tomato Chutney and Roasted Peppers is perfect for busy days. Quick, easy, and delicious, this dish will wow your loved ones. Try it today!
Grilled Scallops with Tomato Chutney and Roasted Peppers
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the sliced bell peppers with olive oil, salt, and pepper.
- Roast in the oven for about 20 minutes, or until they are tender and slightly charred.
- In a skillet over medium heat, add a drizzle of olive oil.
- Once it’s nice and hot, add the chopped onion and sauté until translucent (about 5 minutes).
- Add the minced garlic and cook for an additional minute.
- Toss in the halved cherry tomatoes, brown sugar, apple cider vinegar, salt, and pepper.
- Cook for about 10 minutes, allowing the tomatoes to break down and create a sauce.
- Heat your grill or grill pan on high.
- Brush with olive oil and season the scallops with salt and pepper.
- Cook the scallops for 2-3 minutes per side until they’re opaque and beautifully grill-marked.
- Layer the roasted peppers on a plate.
- Top with grilled scallops and spoon on the tomato chutney.
- Garnish with fresh basil.