Scallops And Red Peppers Recipe
Ingredients
| 4 tablespoons Progresso Olive Oil | ||
| 1 pound bay scallops | ||
| 1 large clove garlic, finely minced | ||
| Oregano leaves | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1/3 cup chpped Progresso Roasted Peppers | ||
| Parsley | 3 Tablespoon, chopped | |
| 4 tablespoons Progresso Italian-style Bread Crumbs, divided | ||
| Lemon juice | 1 Tablespoon | |
Directions
Preheat broiler to hot.
Butter individual casseroles or one 9-inch pie pan.
In a large skillet heat olive oil until hot.
Add scallops, garlic, oregano, salt and black pepper.
Saute over high heat for 3 minutes.
Remove from heat.
Add roasted peppers, parsley, 2 tablespoons of the bread crumbs and lemon juice; mix gently.
Place in prepared casseroles or pie pan.
Sprinkle with remaining 2 tablespoons bread crumbs.
Place under broiler until lightly browned.
Butter individual casseroles or one 9-inch pie pan.
In a large skillet heat olive oil until hot.
Add scallops, garlic, oregano, salt and black pepper.
Saute over high heat for 3 minutes.
Remove from heat.
Add roasted peppers, parsley, 2 tablespoons of the bread crumbs and lemon juice; mix gently.
Place in prepared casseroles or pie pan.
Sprinkle with remaining 2 tablespoons bread crumbs.
Place under broiler until lightly browned.
Chef
