Seafood Stuffed Bell Pepper
Talk about the perfectly fresh light dinner. I'm obsessed!
TO PREP YOUR PEPPER. preheat your oven to 450º.
On your cutting board, lay your bell peppers on their sides and use your chefs knife to cut the tops off (the part where the stems are).
Pull the green stems out and discard of them making sure to keep the yellow part of the pepper. Set aside.
Use your pairing knife to cut the branches that hold the seeded center of your peppers. Grab the seeded center, twist and pull it out. Discard of it.
Rinse any remaining seeds out of the center of your bell peppers and place them opening down on your baking sheet.
Lightly coat the outside of your peppers with your olive oil.
Season with salt and pepper.
Bake for 15 minutes.
TO MAKE YOUR SEAFOOD STUFFING. line your plate with your paper towel.
Season your sea scallops with salt and pepper.
Pour a light coat of your canola oil in your frying pan over high heat.
Once hot, add in your sea scallops.
Cook them until they are golden brown on the face down side—about 2 minutes. Then, using your tongs, flip them and repeat on the other side.
Using your tongs, transfer your seared scallops onto your paper towel lined plate to remove any excess grease.
Season your crab and shrimp with salt and pepper.
Add your crab and shrimp to your heated oil in your frying pan. Use your rubber spatula to occasionally move it around until it's fully cooked—about 5 minutes. (a helpful visual is that your shrimp will be fully pink)
Pour your crab and shrimp through your strainer. Let all of the excess oil drip through.
Cut your sea scallops into quarters.
In your large mixing bowl, use your rubber spatula to fold together your crab, scallops pieces, celery and dil.
Zest in a quarter of your lime.
Mix in 1 tsp of juice from your lime.
O PUT IT ALL TOGETHER. stuff your roasted bell peppers with your seafood stuffing.
Sprinkle on some extra dill.