| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | (1/2 stick) butter (divided) |
| 1 | lb | Sea scallops |
| 1/3 | c | Julienned red bell peppers |
| 1/3 | c | Julienned green bell peppers |
| 1/3 | c | Julienned poblano peppers |
| 1/3 | c | Julienned banana peppers |
| 2 | Tomatoes; (4 ounces each), quartered | |
| 4 | oz | Whole Spanish olives |
| Salt and pepper to taste |
INSTRUCTIONS
Notes: Palomas Restaurant, 611 W. National Ave., Milwaukee, WI. Journal Sentinel. Melt 2 tablespoons butter in skillet over high heat. Add scallops, 1 at a time, and saute until nicely browned, about 30 seconds. Turn and brown on other side until cooked through. Set aside and keep warm. Add remaining butter to skillet. Add peppers and saute 1 to 2 minutes. Add remaining ingredients and cook to heat through. Spread chilies and peppers over 2 large serving plates. Place scallops on top. Makes 2 servings. chef Rico Castillo Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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