Ingredients
-
1
-
3
-
2
-
1
-
4
-
1/2
-
2
-
2
-
1/4
-
1/4
-
-
-
-
-
Directions
Scallops With Arugula, From a Shop Rite market pamphlet , Hubby and I loved the scallops and sauce with this recipe The sauteed arugula and red peppers were flavorful and a change of pace from the pasta that usually accompanies our seafood I served this with crusty roasted garlic baguette to sop up the sauce from the plate, and Hubby practically licked it clean We will make this again
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Steps
|
1
Done
|
Rinse Scallops, Pat Dry and Set Aside. |
|
2
Done
|
Slice Peppers Lengthwise Inot 1/2 Inch Wide Strips. |
|
3
Done
|
in a Large Skillet, Melt the Butter Over Medium-High Heat. |
|
4
Done
|
Stir Fry the Sweet Pepper Strips and Garlic For 4-5 Minutes or Until Just Tender. |
|
5
Done
|
Add Arugula; Stir Fry For 30 Seconds or Until Just Wilted. |
|
6
Done
|
Divide Vegetable Mixture Among 4 Dinner Plates. Cover; Keep Warm. |
|
7
Done
|
to the Same Skillet, Add Cream and Tomato Paste. |
|
8
Done
|
Bring Mixture to a Boil and Add Scallops. |
|
9
Done
|
Simmer, Uncovered, For 2-3 Minutes or Until Scallops Are Opaque. |
|
10
Done
|
Remove Scallops With a Slotted Spoon; Arrange Alongside Vegetables. |
|
11
Done
|
Return Cream Mixture to Boiling; Cook For 1 Minute or Until Mixture Is Slightly Thickened, Stirring Briskly With a Whisk. |
|
12
Done
|
Add Lime Juice, Salt and Pepper. |
|
13
Done
|
Spoon Cream Mixture Over Scallops. |
