Name: Seared Sea Scallops with Assorted Chilies and Peppers
Ingredients: 1/4 c (1/2 stick) butter (divided); 1 lb Sea scallops; 1/3 c Julienned red bell peppers; 1/3 c Julienned green bell peppers; 1/3 c Julienned poblano peppers; 1/3 c Julienned banana peppers; 2 Tomatoes; (4 ounces each), quartered; 4 oz Whole Spanish olives; Salt and pepper to taste

Social ethics must never be substituted for personal ethics. Crusading can easily become a dodge for facing up to one's lack of personal morality. By the same token, even if I am a model of personal righteousness, that does not excuse my participation in social evil. The man who is faithful to his wife while he exercises bigotry toward his neighbor is no better than the adulterer who crusades for social justice. What God requires is justice both personal and social.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
	Spanish		1	Servings

INGREDIENTS

1/4	c	(1/2 stick) butter (divided)
1	lb	Sea scallops
1/3	c	Julienned red bell peppers
1/3	c	Julienned green bell peppers
1/3	c	Julienned poblano peppers
1/3	c	Julienned banana peppers
2		Tomatoes; (4 ounces each), quartered
4	oz	Whole Spanish olives
		Salt and pepper to taste

INSTRUCTIONS

Notes: Palomas Restaurant, 611 W. National Ave., Milwaukee, WI. Journal
Sentinel.
Melt 2 tablespoons butter in skillet over high heat. Add scallops, 1 at a
time, and saute until nicely browned, about 30 seconds. Turn and brown on
other side until cooked through. Set aside and keep warm. Add remaining
butter to skillet.
Add peppers and saute 1 to 2 minutes. Add remaining ingredients and cook to
heat through.
Spread chilies and peppers over 2 large serving plates. Place scallops on
top. Makes 2 servings.
chef Rico Castillo
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”