Scallops On a Bed of Peppers

2 Tbsp olive oil, divided
1 red bell pepper, cored, seeded and thinly sliced
1 yellow bell pepper, cored, seeded and thinly sliced
1 Tbsp minced fresh chives
1 Tbsp minced fresh Italian (flat leaf) parsley
1 tsp red wine vinegar
Salt & freshly ground white pepper
2 Tbsp flour
1/2 tsp chili powder
1/4 tsp crushed dried tarragon
1/2 pound sea scallops, cut into 1/2 inch thick slices

Heat 1 tablespoon olive oil in 10-inch nonstick skillet. Add peppers and saute over medium heat until tender, 8-10 minutes. Remove from heat. Place in bowl. Add chives, parsley, vinegar and 1/4 tsp salt and 1/4 tsp pepper. Set aside.

Wipe out skillet and heat remaining 1 tablespoon of oil.

On a plate, combine flour, chili powder, tarragon, 1/8 tsp salt and pepper to taste. Dust scallops with flour mixture, then add to skillet. Do not over crowd. If necessary, saute in two batches, cooking over medium heat until golden and firm, about two minutes per side. Remove wehn done.

To serve, arrange peppers on serving plate and top with scallops.

Serves 2

Seafood |