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Bahama Breeze Restaurant Pan-Seared Sea Scallops



  • 6 tablespoons olive oil
  • 10 jumbo sea scallops
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons yellow bell pepper, finely diced
  • 2 tablespoons green bell pepper, finely diced
  • 8 ounces angel hair pasta, cooked according to package instructions, drained and kept warm
  • 1 tablespoon plus 2 teaspoons fresh garlic, minced
  • 4 tablespoons cold butter
  • 4 tablespoons scallion tops, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 tablespoon fresh parsley, finely chopped


  1. Heat 2 tablespoons olive oil in a sauté pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-size).
  2. Sauté 1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.
  3. Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to combine.
  4. Combine pasta mixture with scallops. Garnish with lemon juice mixture.

Source: - Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona

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