12 oz. bay scallops
butter or olive oil, for frying

Red Pepper Sauce:

1 fresh red pepper
2 oz. sweet butter
1 tsp. all-purpose flour
4 to 6 oz. fish stock
sprig of lemon thyme
sprig of green onion
sprig of celery heart
salt and pepper, to taste

Roast fresh pepper over grill until skin is charred. Remove skin under running cold water, drain, then puree pulp.

In a separate saucepan melt butter, add flour, let heat until roux turns light brown, then add fish stock, stirring to make sauce, then add pureed red pepper, thyme, onion, and celery heart. Keep warm, and adjust consistency if necessary with fish stock or fortified wine.

In a separate saucepan, heat with butter or olive oil, when well heated, add drained scallops. Cook scallops about 3 minutes until almost done. Turn off heat, add prepared sauce, and let season in a warm oven.

Serve over pasta with steamed broccoli, green beans, or zucchini.

Submitted by: Richard Pressl