Red Bell Pepper Cream Sauce Recipes

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

Steps:

• Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
• Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.