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

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