| 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
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