Red Pepper Spaghetti with Scallops

Red Pepper Spaghetti with Scallops

Red Pepper Spaghetti with Scallops

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A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

Red Pepper Spaghetti with Scallops is a wonderful homemade dinner ready in about 40 minutes when using jarred roasted red peppers. Roasted red peppers are widely available at most grocery stores and they make wonderful sauces and dips. For this recipe, the roasted red peppers are pureed with onion, garlic, herbs, and cream for a luscious sauce that hugs the spaghetti nicely and makes an easy yet delicious dinner.

Dry spaghetti, onion, garlic and salt arranged around a black pot in preparation for Red Pepper Spaghetti with Scallops.

It’s not always easy being creative in the kitchen and coming up with a wide range of meal options for you and your family, especially if you have picker eaters. Red Pepper Spaghetti with Scallops has a blended sauce that is smooth, creamy and mild in taste, making it appealing to many.  Not a fan of scallops? Try the recipe with shrimp, cooked chicken chunks or just an extra sprinkle of Parmesan cheese. Other kinds of pasta like linguine or fettuccine will work well too, so use up what you have. The creamy sauce can be made up to two days in advance and warmed gently on the stove before adding the scallops. But I find little need to make it ahead of time when it comes together quickly as it is. But if you are all about the meal prep, I would suggest making a double batch of sauce and freezing half for use later. You just can’t beat meals made from scratch and this is a great dinner to have on rotation.  Enjoy!

Red Pepper sauce in a stainless steel sauce pan ready for cooked spaghetti for Red Pepper Spaghetti with Scallops.
A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.
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Red Pepper Spaghetti with Scallops

Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/2 cup vegetable or chicken broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/2 cup heavy cream
  • 1 340ml jar roasted red peppers, drained about 8 ounces
  • 12 ounces spaghetti
  • 12 ounces bay scallops, patted dry
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • as needed chopped fresh basil

Instructions

  • Heat a large pot of well-salted water to a simmer. Add spaghetti and cook according to package directions, about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.
  • Meanwhile, heat olive oil in a large skillet. Add onion and garlic and sauté until soft but not browned, about 3-4 minutes.
  • Add the white wine and reduce for 2 minutes. Stir in broth, herbs and spices and continue to cook until the liquid has evaporated.
  • Pour mixture into a blender along with roasted red peppers. Puree until smooth, about 30 seconds.
  • Pour the sauce back into the pan and whisk in cream. Heat to a simmer and reduce for 1-2 minutes. Add the scallops and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste. Add the cooked spaghetti and Parmesan cheese tossing to coat in sauce, adding a splash of pasta water if needed.
  • Divide among serving dishes and garnish with additional Parmesan cheese and fresh basil.

Notes

-

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Horseradish Cream

Horseradish Cream

Horseradish Cream

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Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

Got a need for more delicious quick and easy sauces? 

Creamy Mustard Dill Sauce

Classic Pesto

Balsamic Blueberry Sauce 

Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

Author:  Compelled to Cook, adapted from Epicurious

Horseradish Cream
Print Recipe
    Servings Prep Time
    1 1/4 cups 20 minutes
    Passive Time
    2+ hours
    Servings Prep Time
    1 1/4 cups 20 minutes
    Passive Time
    2+ hours
    Horseradish Cream
    Print Recipe
      Servings Prep Time
      1 1/4 cups 20 minutes
      Passive Time
      2+ hours
      Servings Prep Time
      1 1/4 cups 20 minutes
      Passive Time
      2+ hours
      Ingredients
      Servings: cups
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Cherry Salsa

      Cherry Salsa

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      Cherry Salsa tops three goat cheese crostini on a wooden serving board.

      Cherry Salsa is sweet, spicy and delicious on goat cheese crostini, baked Brie, chicken cutlets or grilled meats. Simplicity is good and this quick and easy recipe can be ready for guests without much fuss. The dried cherries offer a nice texture to the salsa and the freshly chopped jalapenos, lime and vinegar balance the cherry jam. It’s so good!

      Ingredients for Cherry Salsa arranged on and around a wooden cutting board with a bowl of dried cherries in the background.

      My favourite way to eat this lovely Cherry Salsa is dabbed on crisp crostini smeared with goat cheese. The tang and creaminess of the goat cheese make it a great pairing with the salsa and the combo makes for an easy company friendly appetizer. Another great way to use Cherry Salsa is as a baked brie topping. Simply spoon the salsa onto your hot baked brie and serve with crisp crackers, crostini or crudites. I originally found this Cherry Salsa paired up pecan-crusted chicken wings. I’ve prepared pecan-crusted chicken cutlets in the past and thought this would also be a wonderful way to use the salsa in a main course. I was not disappointed as the crunchy, nutty cutlets beg for the sweet, spiciness that the salsa offers. The recipe for pecan-crusted chicken cutlets will be coming to the blog soon, so be sure to check back.

      Looking for more company friendly appetizers?

      Tomato Confit

      Scallops with Tarragon Cream Sauce

      Miso Shrimp

      Author: Compelled to Cook, adapted from Food.com

      Cherry Salsa tops three goat cheese crostini on a wooden serving board.
      Cherry Salsa
      Print Recipe
        Servings Prep Time
        1 cup 20 minutes
        Passive Time
        30+ minutes
        Servings Prep Time
        1 cup 20 minutes
        Passive Time
        30+ minutes
        Cherry Salsa tops three goat cheese crostini on a wooden serving board.
        Cherry Salsa
        Print Recipe
          Servings Prep Time
          1 cup 20 minutes
          Passive Time
          30+ minutes
          Servings Prep Time
          1 cup 20 minutes
          Passive Time
          30+ minutes
          Ingredients
          Servings: cup
          Instructions
          1. Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
          2. Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
          Recipe Notes

          -I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down.  By chopping the cherries first, the mixture retains most of its texture yet everything is combined.

          -If a food processor is not available, simply chop everything by hand and combine.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Stroganoff Meatballs

          Stroganoff Meatballs

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          Stroganoff Meatballs in a red casserole dish resting on a wooden tray lined with a white kitchen towel.

          This a casserole that I’ve made time and time again. I love it because it makes enough for six people or provides plenty of leftovers, which is important for me as a shift worker. It’s also a comforting, family-style meal that is fantastic served over mashed potatoes. Stroganoff Meatballs is a great fall/winter recipe that you’ll want to make over and over.

          Raw beef meatballs rolled and arranged on a baking tray in preparation for Stroganoff Meatballs.

          For this recipe, you’ll notice that I insist you use a beef soup base such as Knorr OXO Beef in a Mug and not regular beef bouillon powder. This is not a sponsored post, but I’ve tried both beef bouillon cubes and regular beef bouillon powder. They just don’t have the same beef flavour that the soup base does, and it makes all the difference. I do hate to be so particular on an ingredient, but for this recipe I must insist that you use beef soup base such as Knorr OXO Beef in a Mug.  It’s worth the little bit of fuss, enjoy!

          Ingredients for Stroganoff Meatballs arranged on a small wooden board on a white kitchen towel.

          Author: Compelled to Cook, adapted from Companys Coming Casseroles cookbook 1985.

          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Ingredients
          Beef Meatballs
          Stroganoff Sauce
          Servings: people
          Instructions
          Beef Meatballs
          1. Preheat oven to 425°F.
          2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
          3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
          Stroganoff Sauce
          1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
          2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
          3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
          Recipe Notes

          -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

          -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

           

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Steak with Balsamic Butter Sauce

          Steak with Balsamic Butter Sauce

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          Steak with Balsamic Butter Sauce is an elevated meal for two and takes only a few quality ingredients and less than 30 minutes to prepare.

           

           

          Tenderloin steak, butter and balsamic vinegar arranged on a wooden board in preparation for Steak with Balsamic Butter Sauce

           

          Beef tenderloin steaks can be a bit pricy, even for us here in beef country. But what I really like about beef tenderloin is that it’s a relatively lean cut of beef, it’s super tender and flavourful. It deserves a good sear to hold in the moisture and a generous drizzle of balsamic butter sauce.

           

           

          Butter sauce comes in many forms, like Beurre Blanc-French butter sauce, Piccata sauce and the sauce on my Tarragon Chicken Cutlets

          A butter sauce is quite simple and uber quick to pull off with a little know-how. In any butter sauce, it’s very important to use cold butter cut into small chunks. Cold butter melts more slowly, allowing the fat particles to breakdown and be dispersed throughout other liquids like wine, lemon juice, stock or in this case, balsamic vinegar. Adding butter gradually is equally as important. It allows all the fat particles to become completely emulsified but at a slower rate. This process creates a thicker and more stable sauce. Scientifically it’s a little more involved, but this gives you the idea behind it.  Enjoy!

           

          Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.

          Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
          Steak with Balsamic Butter Sauce
          Print Recipe
            Servings Prep Time
            2 people 10-15 minutes
            Cook Time
            12-15 minutes
            Servings Prep Time
            2 people 10-15 minutes
            Cook Time
            12-15 minutes
            Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
            Steak with Balsamic Butter Sauce
            Print Recipe
              Servings Prep Time
              2 people 10-15 minutes
              Cook Time
              12-15 minutes
              Servings Prep Time
              2 people 10-15 minutes
              Cook Time
              12-15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
              2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
              3. Remove steaks to a plate and cover with foil.
              4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
              5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
              Recipe Notes

              Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com