| 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.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”