Sea Scallops Cacciatore
Sea Scallops Cacciatore
INGREDIENTS
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4 Tbls of extra virgin olive oil
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1 Tbls of butter
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1 red bell pepper, sliced into thick strips
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1 green bell pepper, sliced into thick strips
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1 yellow onion, sliced
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4 cloves of garlic, chopped
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1 15oz can of diced tomatoes
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1/2 cup of white wine
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1 bay leaf
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1 lb of scallops
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1/2 tsp of salt
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1/2 tsp of fresh ground black pepper
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1/4 cup of fresh flat leaf Italian parsley, chopped
PREPARATION
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In a large frying, sauté the peppers, onions and garlic in 2 Tbls of olive oil until slightly tender.
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De-glaze the pepper mixture with the wine. (Add the wine, turn up the heat and cook until the wine is reduced in half.)
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Lower the heat and add the tomatoes and the bay leaf/
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Cook covered for 5 to 10 minutes.
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Remove the bay leaf
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Thoroughly wash the scallops and pat dry with a paper towel.
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In another frying pan heat the remaining 2 Tbls of olive oil and butter.
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Season the scallops on both sides with the salt and pepper.
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Pan sear the scallops for 2 to 3 minutes on each side until the tops are golden and crisp.
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Plate the scallops and top with the cacciatore mixture.
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Garnish with parsley and serve with Italian bread.
Serves 2 people as an entree or 4 as an appetizer.