| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
*sent, Restaurants, Seafood |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Sea scallops |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Chopped shallots |
| 1/2 |
|
Green bell pepper; julienned |
| 1/2 |
|
Red bell pepper; julienned |
| 1/4 |
c |
Peeled tomatoes; seeded and diced or canned recipe ready tomatoes |
| 1/4 |
c |
Dry white wine |
|
|
Salt and black pepper; to taste |
| 1 |
tb |
Chopped basil |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
In a skillet, heat oil on high. Add the large, deep sea scallops and sear
on both sides, 1 to 2 minutes. Add garlic, shallots, bell peppers, and
tomatoes and saute for 30 seconds. Add wine, cook 1 to 2 minutes on
medium-high; add seasonings. Serve
EACH: 146 cals; 30% fat (5g) 1g fiber.
The recipe for this popular dish was provided by the hotel's food manager.
Featured by Shape Cooks, Winter 1998; mc posting by kitpath@earthlink.net
4/26/98
Recipe by: Denali State Park, Alaska
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 26,
1999, converted by MM_Buster v2.0l.
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