Scallops in Double Pepper Sauce **

Yields:	4 servings
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1/4	cup	olive oil
5	each	garlic cloves	chopped
1	pound	bay scallops	or sea scallops
3/4	cup	sweet red bell pepper	slivered
3/4	cup	green bell pepper	slivered
1/2	cup	onion	chopped
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1/4	teaspoon	salt
2	tablespoons	capers	drained

In a large skillet, heat the oil and add the garlic.

Cook until golden, about 1 minute.

Add the scallops, peppers, onion, habasco sauce and salt.

Stirring constantly, cook for 5 minutes, or until the scallops turn white and the vegetables are crisp-tender.

Stir in the capers and serve immediately.

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Recipe Bite

by Mark R. Vogel

This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were...

great for turkey also. I use it every time I roast turkey.

Reviewed by grampy