Scallops with white wine and sweet Spanish teardrop pepper

ST Jacobsschelp met witte wijn 1.1 e1606825857335 scaled

ST Jacobsschelp met witte wijn 1.1 e1606825857335

Scallops with white wine and sweet Spanish teardrop pepper
ST Jacobsschelp met witte wijn 1.1 e1606825857335 scaled
Are you looking at a recipe for a delicious festive appetizer? But you don't feel like spending hours in the kitchen? You will have guaranteed success with these scallops. Contrary to the name, the addition of the Spanish teardrop pepper gives it a wonderful sweet touch and together with the acid of the wine and the salty taste of the scallop it is a true flavor bomb in your mouth.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Tapas, Starter
Cuisine World kitchen, Own recipe
Servings 8 portions


  • 8 pieces scallops 1/pers if it is an appetizer
  • 1 shallot
  • 8 teardrop pepper small sweet pepper (Biquinho)
  • 1 handfull parsley fresh, finley chopped
  • 3 tblspoon white wine use a rather sweet one (f.e. Chardonnay)
  • 3 tblspoon olive oil
  • 1 clove garlic grated
  • pepper and salt


wine - shallot sauce

  • Finely chop the shallot. Grate or squeeze the garlic clove. Put the olive oil in a pan and fry the shallot together with the garlic. Add the white wine and let it simmer during a few minutes. Season with salt and pepper.


  • Clean the scallops: Using a flat knife or oyster knife, stick the side between the two shells. Pry open the shells a bit and slide the knife down the edge of the shell. Do not insert the knife too deep into the shell. Once the sphincter has been cut, you can open the them. Save one half of the shells for later use. Remove all impurities. Free the nut from the shell with a spoon or knife. I also remove the orange coral, but you can bake this if desired. Then put them in cold milk to keep them white and keep in the fridge. Dry the scallops on kitchen paper before frying them in the grill pan, otherwise they will start cooking instead of grilling
  • Heat the grill pan. Brush the scallops with some olive oil. Fry them for 2 minutes and turn , fry the other side for 2 minutes. The intention is that they remain a little glassy on the inside, so do not fully fry them. Season with some salt and pepper.
  • To serve, put the scallops back in their shells. Drizzle with the wine - shallot sauce. Add a mini sweet teardrop pepper and serve while still warm. Ask the guests to eat the three flavors (the salty of the nut, sweet of the pepper and sour of the wine) together. You will see that your guests are surprised by the flavor bomb ...


Biquinho, a sweet Spanish little pepper ...
It is a bright red mini pepper (also in yellow and white) that is praised for its sweet taste. The name "teardrop pepper" has nothing to do with hot or spicy, but with its shape. The fruit runs from convex to tip, hence the comparison with a tear. This pepper is delicious in salads, as a snack or to add an extra sweet touch to your dish.
Biquinho peper 1.2
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!



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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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