Scallop Scampi with Peppers

Made it,
Loved it.

Serving size 4

Prep Time 25MIN

Total Time 25MIN

Ingredients

1 lb dry sea scallop, patted dry
2 Tbsp peanut oil or canola oil, divided
1 Tbsp minced garlic
½ tsp crushed red pepper
2 medium bell pepper (mixed colors, if desired), cut into 1/4-by-2-inch strips
1 Tbsp caper, rinsed
¼ tsp salt
¼ tsp freshly ground pepper
3 Tbsp dry white wine

Directions

1. Cut any larger scallops in half so all the pieces are about the same thickness.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the scallops in one layer. Cook undisturbed for 1 minute, letting them begin to sear. Add garlic and crushed red pepper and stir-fry until the scallops are opaque but not cooked through, about 1 minute. Transfer to a plate.

3. Swirl the remaining 1 tablespoon oil into the wok, add bell peppers and stir-fry until they begin to soften, about 1 minute. Return the scallops and any juice to the wok. Sprinkle with capers, salt and pepper; swirl in wine. Stir-fry until the scallops are just cooked through and the peppers are tender-crisp, 1 to 2 minutes.

Note: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.