Scallops and Peppers in Wine Sauce
  • 1.5 lbs Sea Scallops
  • ⅔ cup white wine
  • 1 tablespoon EVOO
  • 1-2 tablespoon(s) butter
  • 2 cloves of garlic - minced
  • 2 tablespoon finely diced shallots
  • 1 red pepper cut into strips (or you can cook ½ a red and ½ yello)
  • Salt and pepper to taste.
  • Parmesan cheese and chopped parsley
  1. Prepare scallops by removing muscle and gently rinsing and patting dry.
  2. Over medium heat in a large saute pan cook peppers and shallots in olive oil until shallots are translucent and peppers are cooked through. Add garlic and cook another minute. Remove from pan and set aside.
  3. Add wine to the pan and reduce until it thickens a bit and slightly coats the back of a spoon (reduce by almost half.) Add the butter and then scallops and cook for about 3 minutes and then turn scallops over. Cook for another 2 minutes.
  4. Return veggies to the pan and then cook for another 2 minutes. The scallops are cooked when they are no longer translucent. Add another tablespoon of butter if you would like. Season to taste with salt and pepper.
  5. Serve over pasta and sprinkle with Parmesan cheese and parsley.
  6. Enjoy!
Recipe by at