I came up with this sauce to try to find a lower calorie sauce to a scallop dish that had a rich, fattening, butter sauce. I always seem to have a red bell pepper in my fridge. As a result, a couple of my better recipes have come from playing with peppers. I use an immersion blender to make this, but a blender would work fine also. My husband loves this sauce. I use it on seared scallops, salmon cakes and crab cakes. As it is make ahead, it scores even more points with me. If you love the flavor of roasted peppers, try this out.
1 Large roasted and seeded bell pepper, skin removed
2 Tbl sherry vinegar
1 Tbl lemon juice
1 tsp honey
1 garlic clove
1/2 tsp fresh thyme
1 tsp paprika
1 tsp salt
1/2 tsp pepper
Pinch of red pepper flakes (optional)
1/4 c olive oil
Combine all ingredients, blend well. Cover and refrigerate until ready to serve.
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