Roasted Red Pepper Coulis

This vibrant Red Pepper Coulis sauce is remarkably easy to make and an excellent partner for seafood, steak, chicken or even eggs. An easy go-to sauce to elevate your next meal.

Course Main Course Seafood

Cuisine French

Diet Gluten Free

Prep Time 15

Cook Time 20

Servings cups

Calories 165kcal

Author Lea Ann Brown

Equipment

Food Processor or Blender

Ingredients

3 shallots Peeled and diced. About 3 Tablespoons.
2 Tablespoons Butter divided
2 - 3 Roasted Red Bell Pepper cut into strips. Or 1 16-ounce jar roasted red bell peppers, drained.
1 1/2 Cups Chicken Broth
1 Tablespoon Smoked paprika
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1 Tablespoon Pernod

Instructions

Heat a medium skillet over medium high heat. Add 1 tablespoon of the butter and melt. Once the butter melts and bubbles begin to subside, add the chopped shallots. Sautee until tender. About 3 - 5 minutes, stirring often.
Add the strips of roasted red bell pepper and stir well. Cook for about 1 minute.
Add stock and simmer 10 - 15 minutes, until the liquid has reduced by half. This will thicken and intensify the flavor of the sauce.
Puree the pepper/broth mixture in a blender or food processor. You can puree it to a smooth sauce or simply use the pulse feature for a thick rustic sauce.
Immediately and while the sauce is still hot, add the remaining tablespoon butter and the Pernod.
Use as a sauce for seared scallops or even roasted pork roast.

Notes

This Coulis freezes beautifully. Just place in an airtight container and store in freezer for up to 3 months. Thaw overnight in refrigerator.

To make things easy, I use a 16 ounce jar of roasted red bell peppers, drained. I truly feel the flavor is not compromised. If you want to roast your own red bell peppers, do so either on top of your gas stove directly on the grates. Turning often until skin is started to blacken (not burnt). Place the peppers in a plastic bag and let them steam for about 10 minutes. Remove the blistered skin with your hands. Cut the top and bottoms off the peppers, slice open and remove the veins and seeds. Slice the peppers and proceed with recipe instructions.

Presentation Tip: Place a spoonful of sauce on the plate. Use the back of the spoon and press into the middle of the sauce. Drag the spoon in a curve shape to make the design in the photo.

Scallops: Scallops are easy to sear. Just add butter to a heavy fry pan over medium high heat. Once butter melts and bubbles start to subside, add the scallops so the flat side is cooking. Once the scallops are seared and browned, about 3 minutes. Turn and let them sear on opposite side. The sides of the scallops will still look somewhat opaque. Don't overcook, they'll become tough and chewy.

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