Scallops And Tri-color Peppers Schaul
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1990 | 1 | Servings | ||
INGREDIENTS
| 2 | T | Extra-virgin olive oil |
| 2 | Green bell peppers, sliced | |
| thin | ||
| 2 | Yellow bell peppers, sliced | |
| thin | ||
| 2 | Red bell peppers, sliced | |
| thin | ||
| 2 | T | Dry white wine |
| 1/2 | lb | Bay scallops, rinsed and |
| patted | ||
| dry | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 25.6mg
Potassium: 1620.3mg
Carbohydrates: 43.8g
Fiber: 12.3g
Sugar: 8.3g
Protein: 8.6g