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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From a Shop Rite market pamphlet. Ingredients:
1 lb bay scallop |
3 red bell peppers, can use yellow |
2 tablespoons butter |
1 garlic clove, minced |
4 cups arugula, torn |
1/2 cup whipping cream |
2 tablespoons tomato paste |
2 tablespoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Rinse scallops, pat dry and set aside.
2. Slice peppers lengthwise inot 1/2 inch wide strips.
3. In a large skillet, melt the butter over medium-high heat.
4. Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
5. Add arugula; stir fry for 30 seconds or until just wilted.
6. Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
7. To the same skillet, add cream and tomato paste.
8. Bring mixture to a boil and add scallops.
9. Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
10. Remove scallops with a slotted spoon; arrange alongside vegetables.
11. Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
12. Add lime juice, salt and pepper.
13. Spoon cream mixture over scallops.
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