Scallops in Double Pepper Sauce **
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 5 | each |
garlic cloves
chopped |
|
| 1 | pound |
bay scallops
or sea scallops |
|
| ¾ | cup |
sweet red bell peppers
slivered |
|
| ¾ | cup |
green bell peppers
slivered |
|
| ½ | cup |
onions
chopped |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
capers
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 5 | each |
garlic cloves
chopped |
|
| 453.6 | g |
bay scallops
or sea scallops |
|
| 177 | ml |
sweet red bell peppers
slivered |
|
| 177 | ml |
green bell peppers
slivered |
|
| 118 | ml |
onions
chopped |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
capers
drained |
|
Directions
In a large skillet, heat the oil and add the garlic.
Cook until golden, about 1 minute.
Add the scallops, peppers, onion, habasco sauce and salt.
Stirring constantly, cook for 5 minutes, or until the scallops turn white and the vegetables are crisp-tender.
Stir in the capers and serve immediately.
