Jul 14 2026
Restaurants›Federal House Bar & Grille›Red Pepper Scallops Recipe

Red Pepper Scallops Recipe

Inspired by Federal House Bar & Grille
Time45m
Serves4

Seared scallops served over red pepper infused risotto. Topped with red pepper coulis and grilled asparagus.

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Ingredients

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For the Seared Scallops

For the Red Pepper Infused Risotto

For the Red Pepper Coulis

For the Grilled Asparagus

Method

For the Seared Scallops

  1. 1

    Prep the Scallops

    Pat the scallops dry with a paper towel and season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    Heat olive oil in a skillet over medium-high heat. Once hot, add the scallops in a single layer.

  3. 3

    Finish Cooking

    Cook for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

For the Red Pepper Infused Risotto

  1. 4

    Sauté Onions

    In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

  2. 5

    Toast the Rice

    Add minced garlic and arborio rice to the pot. Stir for 1-2 minutes until the rice is well coated.

  3. 6

    Cook Risotto

    Pour in 1 cup of vegetable broth and stir until absorbed. Continue adding broth, one cup at a time, stirring frequently until the rice is creamy and al dente, about 20 minutes.

  4. 7

    Finish Risotto

    Stir in the pureed red bell pepper, grated Parmesan cheese, and butter. Mix until well combined and creamy.

For the Red Pepper Coulis

  1. 8

    Blend the Coulis

    In a blender, combine roasted red bell peppers, olive oil, balsamic vinegar, and salt.

  2. 9

    Adjust Seasoning

    Blend until smooth. Taste and adjust seasoning if necessary.

For the Grilled Asparagus

  1. 10

    Prepare Asparagus

    Preheat a grill or grill pan over medium-high heat. Toss asparagus with olive oil and salt.

  2. 11

    Grill Asparagus

    Grill asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.

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