Scallops with Red and Yellow Peppers

Name: Scallops with Red and Yellow Peppers
Yield: serves 2
Ingredients: Olive oil spray; 4 garlic cloves, chopped; 1 medium potato, peeled or not, thinly sliced; 1/2 to 3/4 pound sea or bay scallops; Sea salt and freshly ground black pepper; 1/2 red bell pepper, cored, seeded, and thinly sliced; 1/2 yellow bell pepper, cored, seeded, and thinly sliced; 1/4 cup white wine; 2 teaspoons balsamic vinegar; 2 tablespoons honey; 1/4 cup broth (chicken or vegetable) or water; 1/2 teaspoon red pepper flakes; 2 cups roughly chopped fresh spinach

December 9, 2011

I love the rich, decadent sensation of scallops in my mouth, but you can make this recipe with any kind of seafood, fish, or poultry For a south-of-the-border kick, add a tablespoon of tequila to the sauce mixture and sprinkle with a tablespoon of chopped cilantro before adding the spinach. Be sure to liberally coat the inside of the lid with oil so that the spinach will not dry out and stick.

Recipe notes

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