Sea Scallops Cacciatore

Sea Scallops Cacciatore

INGREDIENTS

• 4 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 1 red bell pepper, sliced into thick strips

• 1 green bell pepper, sliced into thick strips

• 1 yellow onion, sliced

• 4 cloves of garlic, chopped

• 1 15oz can of diced tomatoes

• 1/2 cup of white wine

• 1 bay leaf

• 1 lb of scallops

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/4 cup of fresh flat leaf Italian parsley, chopped

  PREPARATION

• In a large frying, sauté the peppers, onions and garlic in 2 Tbls of olive oil until slightly tender.

• De-glaze the pepper mixture with the wine. (Add the wine, turn up the heat and cook until the wine is reduced in half.)

• Lower the heat and add the tomatoes and the bay leaf/

• Cook covered for 5 to 10 minutes.

• Remove the bay leaf

• Thoroughly wash the scallops and pat dry with a paper towel.

• In another frying pan heat the remaining 2 Tbls of olive oil and butter.

• Season the scallops on both sides with the salt and pepper.

• Pan sear the scallops for 2 to 3 minutes on each side until the tops are golden and crisp.

• Plate the scallops and top with the cacciatore mixture.

• Garnish with parsley and serve with Italian bread.

  Serves 2 people as an entree or 4 as an appetizer.