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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A seafood dish that I like a lot, originally generated by The McIlhenny Family (the folks who make Tabasco Sauce), pre-tweaking. If you are touchy about spicy-hot food, you might want to pass this one by - on the other hand, this is a super way to prepare fresh scallops if you enjoy spicy seafood as much as I do. Ingredients:
1/4 cup olive oil |
8 fresh garlic cloves, chopped |
1 lb scallops (bay or sea) |
3/4 cup red chile, julienned |
3/4 cup green chili, julienned |
1 cup sweet onion, roughly chopped |
1/2 teaspoon tabasco sauce |
1/4 teaspoon seasoning salt |
2 tablespoons capers, drained |
Directions:
1. Heat the oil in a large skillet and add the garlic. Sautee for about one minute (garlic should turn light brown).
2. Add all remaining ingredients EXCEPT for the capers. Cook, stirring constantly, for about 5 minutes until the scallops are done (white) and the vegetables tender but not mushy.
3. Stir in the capers, remove from the heat immediately and, serve.
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