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TPOTW
SCALLOPS and TRI-COLOR PEPPERS SCHAUL
Serves 4 to 6 as a first course
Can be prepared in 45 minutes or less.
2 tablespoons extra-virgin olive oil
2 large green bell peppers, sliced thin
2 large yellow bell peppers, sliced thin
2 large red bell peppers, sliced thin
2 tablespoons dry white wine
1/2 pound bay scallops, rinsed and patted dry
2 tablespoons minced fresh basil leaves or 1 tablespoon crumbled dry
In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté 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.