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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 4 |
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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.
| 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 |
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