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Ингредиенты
- 1/4 c. (1/2 stick) butter (divided)
- 1 lb Sea scallops
- 1/3 c. Julienned red bell peppers
- 1/3 c. Julienned green bell peppers
- 1/3 c. Julienned poblano peppers
- 1/3 c. Julienned banana peppers
- 2 x Tomatoes, (4 ounces each), quartered
- 4 ounce Whole Spanish olives
- Â Â Salt and pepper to taste
Инструкции
- Heat 2 Tbsp. butter in skillet over high heat. Add in scallops, 1 at a time, and saute/fry till nicely browned, about 30 seconds. Turn and brown on other side till cooked through. Set aside and keep hot. Add in remaining butter to skillet.
- Add in peppers and saute/fry 1 to 2 min. Add in remaining ingredients and cook to heat through.
- Spread chilies and peppers over 2 large serving plates. Place scallops on top.
- Makes 2 servings.
- chef Rico Castillo
