Sea Scallops With Sweet Red Peppers and Zucchini
Updated March 9, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 sweet red peppers, cored, seeded and cut into ½-inch cubes
1 cup sliced zucchini, cut into ⅛-inch slices
¼ teaspoon Tabasco
Salt and freshly ground pepper to taste
1 ¼ pounds sea scallops; if too large, cut them in slices
1 teaspoon finely chopped garlic
2 sprigs fresh thyme or ½ teaspoon dried
2 tablespoons Ricard or Pernod liquor
2 tablespoons fresh lemon juice
4 tablespoons coarsely chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
13 grams carbs; 49 milligrams cholesterol; 262 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 2 grams fiber; 618 milligrams sodium; 18 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes. Add the Tabasco and salt and pepper.
- Step 2
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 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.
Private Notes
Comments
Half the lemon juice, twice the garlic, and white wine—quick and delicious.