Scallops and tri-color peppers schaul
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | larges | Green bell peppers; sliced thin |
| 2 | larges | Yellow bell peppers; sliced thin |
| 2 | larges | Red bell peppers; sliced thin |
| 2 | tablespoons | Dry white wine |
| ½ | pounds | Bay scallops; rinsed and patted |
| ; dry | ||
| 2 | tablespoons | Minced fresh basil leaves or 1 tablespoon |
| ; crumbled dry | ||
Directions
In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the bell peppers, stirring for 2 minutes.
Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through.
Serves 4 to 6 as a first course.
Gourmet March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.