- Posted by GayleL at anonymous 2/9/03 6:12:21pm
Source: azfamily.com - Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona
6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped
2 tablespoons olive oil in a saut? pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized).
1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add
3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.
1 tablespoon olive oil, lime juice, lemon juice,
2 teaspoons garlic, cilantro, parsley,
1 tablespoons scallions and sugar; toss to combine.
Combine pasta mixture with scallops. Garnish with lemon juice mixture.