Scallops with Capsicum and Zucchini

Recipe Categories : | All Seafood | Scallops | Capsicums | Zucchini | MAIN INDEX |

Ingredients :

• 2 tbsp olive oil
• 2 tbsp butter
• 2 red capsicums, cored, seeded, and cut into ½" cubes
• 1 cup sliced zucchini, cut into fine slices
• ¼ tspn Tabasco sauce
• ½ kg scallops
• 1 tsp. finely chopped garlic
• 2 sprigs fresh thyme or ½ teaspoons dried thyme
• 2 tbsp Pernod liquor
• 2 tbsp fresh lemon juice
• 4 tbsp coarsely chopped fresh parsley

Preparation and Cooking Instructions :

1. In a wok or large nonstick skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red capsicum and the zucchini and cook, tossing, about 4 min. Add the Tabasco and salt and pepper.
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, Pernod, lemon juice and parsley. Check for seasoning.
3. Cook and stir about 2-3 minutes over high heat until the scallops are heated through. Do not overcook. Serve immediately.