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Scallops in Double Pepper Sauce

Ingredients: 1/4 Cup(s) olive oil 5 Clove(s) coarsely chopped garlic 1 Pound(s) sea or bay scallops 3/4 Cup(s) cut in julienne strips red bell peppers 3/4 Cup(s) cut in julienne strips green bell peppers 1/2 Cup(s) chopped onion 1/2 Teaspoon(s) tabasco 1/4 Teaspoon(s) salt 2 Tablespoon(s) drained capers Directions: In a large skillet, heat the oil and add the garlic. Cook until golden, about 1 minute. Add the scallops, peppers, onion, Tabasco sauce, and salt. Stirring constantly, cook for 5 minutes, or until scallops turn white and the vegetables are tender-crisp. Stir in the capers and serve immediately. Suggestion: Serve with Zatarain's New Orleans Rice Mix.
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Sprinkle with s Crostini with burrata cheese, pink pepper and arugula Burrata, an ultra-creamy fresh mozzarella, is available at specialty cheese shops. Preheat broiler. Place bread on baking sheet. Brush with oil; rub with garlic. Broil until golden, about 1 1/2 minutes per side. Transfer toasts to platter. Top with arugul Bolognese sauce Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until West indies pepper sauce Mash the mango or papaya in a bowl and mix everything except the vinegar, salt, and water. In a non-reactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow cooling before bottling. Refrigerated, the sau