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Scallops with Red Pepper, Zucchini Cream Sauce


The brown sugar in Nick’s magic rub will help you create the perfect crust.

In a sauté pan, add the oil, zucchini , and red pepper. Cook over medium heat for 2 minutes, stirring well.

Add the mint and stir while cooking for 2 minutes.

Add the onion and garlic. Stir while cooking for 2 minutes.

Add the sugar and salt. Stir and cook for 1 minute

Add the wine and stir for 2 more minutes until reduced by 1/2.

Stir in the chicken stock and the whipping cream. After bringing to a boil, reduce heat to a simmer and cook 15 minutes.

While the sauce simmers, prepare the scallops.

Brush the scallops with olive oil and cover each side with a light coating of Nick’s magic rub.

Add the oil to a large, nonstick skillet and bring to a sizzle over medium-high heat. Reduce heat to medium and add the scallops. Cook for 1-1/2 – 2 minutes per side.

Remove the scallops from the pan, place them on a dish, and let them rest for 1 minute.

To serve, pour sauce on the center of each plate. Top with one scallop for an appetizer or three scallops for a main course.


2 tablespoons extra light olive oil

4 zucchini (Italian squash) cut into 1/4″ dice

1 red pepper seeded and cut into 1/4″ dice

1 teaspoon fresh chopped mint

1/3 cup chopped red onion

1 tablespoon chopped garlic

1 teaspoon of C&H Dark Brown Sugar

1/2 teaspoon salt

1/2 cup white wine

1/2 cup chicken stock

1/2 cup cream

1 pound fresh scallops

3 tablespoons of Nick’s Magic Rub

3 tablespoons extra light olive oil