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CATEGORY CUISINE TAG YIELD
March 1990 1 servings

INGREDIENTS

2 tb Extra-virgin olive oil
2 lg Green bell peppers; sliced thin
2 lg Yellow bell peppers; sliced thin
2 lg Red bell peppers; sliced thin
2 tb Dry white wine
1/2 lb Bay scallops; rinsed and patted
; dry
2 tb Minced fresh basil leaves or 1 tablespoon
; crumbled dry

INSTRUCTIONS

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.

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