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SEA SCALLOPS WITH SWEET RED PEPPERS AND ZUCCHINI
Adapted from Pierre Franey, New York Times

2 Tbl. olive oil
2 Tbl. butter
2 Sweet red peppers, cored, seeded, and cut into 1/2" cubes
1 cup sliced zucchini, cut into 1/8 inch slices
1/4 tsp. Tabasco sauce
1-1/4 lb. sea scallops
1 tsp. finely chopped garlic
2 sprigs fresh thyme or 1/2 teas. dried
2 Tbl. Ricard or Pernod liquor
2 Tbl. fresh lemon juice
4 Tbl. coarsely chopped fresh basil or parsley

In a wok or large nonstick skillet, heat 1 Tbl. of the olive oil and 1 Tbl. of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 min. Add the Tabasco and salt and pepper.

When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil. Check for seasoning. Cook and stir about 2-3 minutes over high heat. Cok until the scallops are heated through. Do not overcook. Serve immediately.

Yield: 4 servings.

 

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San Jose, California, U.S.A.
Last updated: 11-Apr-1999 03:15 PM