The SunHouse Restaurant & Bar
Our Great Food, Stellar Service and Unique Atmosphere will create an island dining experience that will have you returning again, again and again.

Orange Pepper and Cognac Cream Sauce
1 Orange Pepper
Canola Oil
Pinch of Salt and Pepper
Pinch of Granulated Garlic
1 Shot of Cognac-Brandy
1 cup Heavy Cream
1 Tbsp Butter


Rub the orange pepper with canola oil and roast in the same oven used above (375 degrees) on a pan or tray for 30 minutes (check every five minutes and turn).  When done, remove the pepper from the oven and chill. When chilled, peel black skin off and seed the orange pepper, hand chop.  Place orange pepper into a food processor with a pinch of salt, pepper and granulated garlic; mix together.  Place mix in to a sauce pan on medium-low heat – add 1 shot of cognac-brandy, bring to a simmer and add 1 cup of heavy cream for texture and reduce with 1 tbsp of butter. Serve scallops with cream sauce, a side of garlic mashed potato and steamed greens.