Scallops on a Ragout of Sweet Peppers
This makes a nice, light, summer entree with crusty French bread. If you want to bulk things up a bit, put it over rice or pasta. Makes 4 servings.


11/2 tablespoons extra-virgin olive oil
1 each red, yellow, and green bell pepper, cored, seeded, and cut into 1/4 inch-wide strips
1 small to medium onion, thinly sliced
2 cloves garlic, minced
2 bay leaves
Kosher salt and freshly ground black pepper to taste
1 pound sea scallops
1/2 cup white wine or clam juice
2 tablespoons chopped fresh parsley

1. Heat 1 tablespoon of oil in a large skillet or wok.

2. Add peppers, onion, garlic, and bay leaves and cook, covered, over medium-low heat 15 to 20 minutes until peppers are very soft.

3. Season with salt and pepper and keep warm.

4. Meanwhile, remove the white strip of muscle or hinge from the side of each scallop and cut scallops as necessary to ensure uniform size.

5. In another skillet, heat remaining oil until very hot.

6. Add scallops and cook, stirring, until they begin to firm up and are just browned, about 2 minutes.

7. Remove to a warm plate with a slotted spoon and add wine to the skillet.

8. Raise heat and cook until reduced by half.

9. Add scallops to warm and season with salt and pepper. (When using clam juice instead of wine, reduce the amount of salt somewhat.)

10. Remove bay leaves and put 1/4 of the pepper mixture on each of 4 plates, then top with scallops. Sprinkle with parsley.

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