Cut bell pepper into 1/4-inch strips; cut green onions into 1-inch pieces. Slice mushrooms; seed tomatoes, and chop.
Melt 2 tablespoons butter in a large skillet. Add bell pepper, onions, mushrooms, and garlic; sauté 2 to 3 minutes or until tender. Remove vegetables.
Melt remaining 2 tablespoons butter in skillet; add scallops, and sauté 2 to 3 minutes. Add wine, and bring to a boil; boil 2 minutes. Stir in sautéed vegetables, tomatoes, salt, and pepper; cook until thoroughly heated. Serve over rice, and sprinkle with minced parsley, if desired.
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