SCALLOPS WITH BELL PEPPERS, TOMATOES, AVOCADO AND MANGO

Scallops with Bell Peppers, Tomatoes, Avocado and Mango image

Yield Serves 4

Number Of Ingredients 14

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
12 cherry tomatoes
1 tablespoon olive oil
1 1/2 pounds sea scallops
1/4 cup fresh lime juice
1/4 cup gold tequila
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
3 tablespoons chilled unsalted butter, cut into pieces
1 cup diced peeled pitted avocado
1 cup diced peeled pitted mango
Fresh cilantro sprigs

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.