Spicy Scallop Stew

Spicy Scallop Stew

Ingredients

– 1 pound sea scallops
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 medium tomatoes, diced (or 1 can diced tomatoes)
– 2 cups fish or vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup fresh parsley or chives, chopped (for garnish)
– Optional: 1/2 cup white wine or sherry

Instructions:

1. **Prepare the Scallops:**
– Pat the scallops dry with a paper towel and season them with salt, pepper, and a sprinkle of smoked paprika.

2. **Sear the Scallops:**
– Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
– Add the scallops and sear for about 2 minutes on each side until they are golden brown.
– Remove the scallops from the skillet and set them aside.

3. **Sauté the Vegetables:**
– In the same skillet, add the remaining tablespoon of olive oil.
– Add the diced onion and garlic, and sauté until they become soft and translucent.
– Add the diced red and green bell peppers, and cook for an additional 5 minutes.

4. **Create the Broth:**
– Add the diced tomatoes to the skillet and cook for another 3 minutes, allowing them to soften.
– Pour in the broth (and wine or sherry if using), and stir in the smoked paprika, cayenne pepper, oregano, thyme, salt, and pepper.
– Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

5. **Combine and Serve:**
– Return the seared scallops to the skillet and cook for an additional 2-3 minutes, just until the scallops are heated through and slightly tender.
– Taste and adjust seasoning if necessary.

6. **Garnish and Serve:**
– Garnish the stew with freshly chopped parsley or chives.
– Serve the stew hot with crusty bread or over rice.

Enjoy this hearty and spicy scallop stew as a comforting and flavorful meal!