Spicy Scallops and Peppers

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            FOOD FUNNY
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Lillian Toka decided to give the ol' World Wide Recipes Groan-O-Meter
a workout today:

Two men sitting in a kayak were chilly, but when they lit a fire in
the craft it sank, proving once and for all that you can't have your
kayak and heat it too.

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            TODAY'S RECIPE
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This dish offers up a double dose for pepper lovers, with the sweet
bell peppers adding a soft note to the more assertive peppers in the
hot sauce. It's also great made with shrimp or cubes of firm white
fish instead of or in addition to the scallops.

Spicy Scallops and Peppers

2 Tbs (30 ml) olive oil
4-6 cloves garlic, finely chopped
1-2 red bell peppers (capsicums), cored, seeded,
and cut into thin strips
1-2 green bell peppers (capsicums), cored, seeded,
and cut into thin strips
1 medium onion, halved and cut into thin slices
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1 lb (450 g) bay or sea scallops
2 Tbs (30 ml) capers
Cooked white rice (optional)

Heat the oil in a skillet over high heat and saute the garlic for
about 30 seconds. Add the peppers, onion, hot sauce, salt, and pepper
and saute over very high heat until the vegetables are crisp-tender, 3
to 5 minutes. Add the scallops and capers and cook just until the
scallops are opaque and firm to the touch, 2 to 3 minutes - do not
over cook. Serve over cooked white rice if desired. Serves 4 to 6.
Received on Thu Aug 12 06:47:38 2004