Spicy Scallops and Peppers


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Great for seafood and spice seekers, this vegetable-rich dish is also quite healthy.

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  • 2 Tbs. (30 ml) olive oil
  • 4-6 cloves garlic, finely chopped
  • 1-2 red bell peppers (capsicums), cored, seeded, and cut into thin strips
  • 1-2 green bell peppers (capsicums), cored, seeded, and cut into thin strips
  • 1 medium onion, halved and cut into thin slices 1/2 tsp (2 ml) hot sauce, or to taste Salt and freshly ground pepper to taste
  • 1 lb. (450 g) bay or sea scallops
  • 2 Tbs. (30 ml) capers
  • Cooked white rice (optional)

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Heat the oil in a skillet over high heat and sauté the garlic for about 30 seconds. Add the peppers, onion, hot sauce, salt, and pepper and sauté over very high heat until the vegetables are crisp-tender, 3 to 5 minutes. Add the scallops and capers and cook just until the scallops are opaque and firm to the touch, 2 to 3 minutes - do not over cook. Serve over cooked white rice if desired. Serves 4 to 6.

Reviews (1)

  • This was a delicious alternative to scallops. I loved the capers in the recipe, such a different flavor.

    Flag as inappropriate sweetjerky  |  February 1, 2009

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