| 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
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