Sea Scallops With Sweet Red Peppers and Zucchini
Updated March 10, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons olive oil
- 2tablespoons butter
- 2sweet red peppers, cored, seeded and cut into ½-inch cubes
- 1cup sliced zucchini, cut into ⅛-inch slices
- ¼teaspoon Tabasco
- Salt and freshly ground pepper to taste
- 1¼pounds sea scallops; if too large, cut them in slices
- 1teaspoon finely chopped garlic
- 2sprigs fresh thyme or ½ teaspoon dried
- 2tablespoons Ricard or Pernod liquor
- 2tablespoons fresh lemon juice
- 4tablespoons coarsely chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
262 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 18 grams protein; 618 milligrams sodium
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
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Comments
Half the lemon juice, twice the garlic, and white wine—quick and delicious.