- 1 yellow bell pepper
- 6 green onions
- 4 ounces fresh shiitake mushrooms
- 3 plum tomatoes
- 1/4 cup butter or margarine, divided
- 1 1/2 teaspoons minced garlic
- 1 pound bay scallops
- 2/3 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked rice (optional)
- Minced fresh parsley (optional)
How to Make It
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.