This Grilled Pepper and Scallop in a Phyllo Nest makes a great first course. You can make it the winter under your broiler or on the BBQ in summer.
If you don’t have time to grill your own sweet peppers use roasted peppers from a jar to save time.
I used red, green and yellow peppers for a colour hit.
I also used bay scallops which are smaller but if you want to amp it up look for the larger sea scallops.
This recipe uses Phyllo Nests that you can either make quickly or that you may have made and frozen. Check out how to make them here.
For the onions use sweet onions like Vidalia or red onions. I happened to have caramelized onions on hand so I used them.
This is a great recipe to make in the summer on your outside grill as well. You would need a grill pan to keep the scallops from falling through the grill. You would also need a temperature gage so you can control the heat and time for the baking of the phyllo nests.
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 2 slices sweet onion like Vidalia
- olive oil
- 2 tsps sherry vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 8 oz bay scallops or 8 sea scallops
- 4 Phyllo Pastry Nests or to taste
- Preheat broiler. Clean seeds and veins out of pepper cavity. Lay peppers skin side up on a baking sheet. Add the onion slices. Broil onions 4 minutes each side then remove them. The peppers will take 12 minutes or so until skins turn black and blister. Reduce oven to 475 degrees.
- When peppers are blackened transfer to a sealed bag and allow them to rest for 10 minutes.
- While peppers are resting bake the phyllo nests until golden brown- about 10 minutes if fresh and 12-15 if frozen.
- Remove skins from peppers and cut into thin strips. Cut onion slices into quarters.
- Heat olive oil over medium high heat. Add scallops and sear. Add peppers and onions, sugar, vinegar and salt. Saute until scallops are opaque and mixture is heated through. This should only take a few minutes.
- Place phyllo nests on a plate and divide pepper mixture evenly among them.