SCALLOPS AND TRI-COLOR PEPPERS SCHAUL
Provided by Joyce Schaul
Categories Sauté Low Fat Quick & Easy Low Cal Basil Scallop Bell Pepper Healthy Gourmet Maryland
Yield Serves 4 to 6 as a first course
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté 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.
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thekiller 990
[email protected]This is a great recipe for a quick and easy weeknight meal.
Finn Shiels
[email protected]I would recommend using fresh scallops for this recipe. I used frozen scallops and they didn't turn out as well.
M Alam Chachar
[email protected]The scallops were a bit overcooked for my taste, but the peppers were delicious.
Suraj Gm
[email protected]This recipe was easy to follow and the scallops were cooked perfectly. I will definitely be making this again!
Irshad Babu
[email protected]I'm not a big fan of scallops, but I thought I'd give this recipe a try. I was pleasantly surprised! The scallops were cooked perfectly and the peppers added a nice flavor.
Sherkhan shamezai Swat
[email protected]This was my first time cooking scallops and they turned out amazing! Thanks for the great recipe.
Lilitha Godze
[email protected]I love this recipe! It's so easy to make and the scallops are always cooked perfectly.
accelerate adventure
[email protected]This recipe is a bit bland. I would add some more spices or herbs to give it more flavor.
Memory Sikiinde
[email protected]I followed the recipe exactly and the scallops were overcooked. I would recommend cooking them for a shorter amount of time.
Ava Ryan
[email protected]I've made this recipe several times now and it always turns out great. It's a great way to use up leftover scallops.
Carolyn Martarano
[email protected]This was a delicious and easy to make dish! The scallops were cooked perfectly and the tri-color peppers added a nice flavor and color.