Sea Scallops With Sweet Red Peppers and Zucchini Recipe

Name: Sea Scallops With Sweet Red Peppers and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes; 1 cup sliced zucchini, cut into 1/8-inch slices; 1/4 teaspoon Tabasco; Salt and freshly ground pepper to taste; 1 1/4 pounds sea scallops; if too large, cut them in slices; 1 teaspoon finely chopped garlic; 2 sprigs fresh thyme or 1/2 teaspoon dried; 2 tablespoons Ricard or Pernod liquor; 2 tablespoons fresh lemon juice; 4 tablespoons coarsely chopped fresh basil or parsley

Servings: persons

2 tablespoons olive oil
2 tablespoons butter
2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes
1 cup sliced zucchini, cut into 1/8-inch slices
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
1 1/4 pounds sea scallops; if too large, cut them in slices
1 teaspoon finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoon dried
2 tablespoons Ricard or Pernod liquor
2 tablespoons fresh lemon juice
4 tablespoons coarsely chopped fresh basil or parsley

1
In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat.
2
Add the red peppers and the zucchini and cook, tossing, about 4 minutes.
3
Add the Tabasco and salt and pepper.
4
When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil.
5
Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil.
6
Check for seasoning.
7
Cook and stir about 2 or 3 minutes over high heat.
8
Cook until the scallops are heated through.
9
Do not overcook.
10
Serve immediately.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons butter, 2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes, 1 cup sliced zucchini, cut into 1/8-inch slices, and more.

Yes, Sea Scallops With Sweet Red Peppers and Zucchini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Scallops With Sweet Red Peppers and Zucchini

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