Grilled Scallops Piperade Sauce

Grilled Scallops Piperade Sauce


  • 6 oz Scallop Dry 20-30 Adductor Muscle Only
  • 2 oz Extra Virgin Oil Olive In Tin
  • 1 tsp Seasoning Steak Northwood Salt Garlic
  • 1 tsp Garlic Chopped In Oil
  • 1 oz Red Pepper, diced
  • 1/8 oz Thyme, Fresh
  • 2 oz White Cooking Wine, Sauterne Plastic Jar
  • 2 oz Tomato, Diced, 1" In Juice
  • 1 oz Green Bell Pepper, diced


Piperade Sauce:

  • Heat 2 Tbl olive oil in a sauté pan.
  • Add garlic and cook until translucent.
  • Add diced peppers.
  • Cook until tender then add diced tomatoes.
  • Deglaze with white wine, then add thyme season with Northwood steak seasoning.


  • Spray preheated grill with a cooking spray.
  • Heat over high heat until hot.
  • Place scallops on grill and cook for 2-3 min or until opaque and firm to touch. Keep warm.