SCALLOPS WITH PEPPER AND ZUCCHINI

Scallops With Pepper and Zucchini image

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

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Ingredients

10 ounces scallops
1/2 cup dry vermouth
8 ounces red pepper or 7 ounces chopped, ready-cut pepper (1 2/3 cups)
1 teaspoon olive oil
16 ounces whole zucchini or 14 ounces chopped, ready-cut zucchini (2 2/3 to 3 cups)
Fresh or frozen ginger to yield 1 1/2 tablespoons coarsely grated
1/2 bunch fresh chives to yield 2 tablespoons chopped
1/8 teaspoon salt
Freshly ground black pepper

Steps:

Wash scallops and cook in vermouth for 1 minute. Set aside.
Wash, trim, seed and chop whole red pepper.
Heat a nonstick pan until it is very hot, then reduce heat to medium high and add oil. Saute red pepper until it begins to soften.
Wash, dry and coarsely chop whole zucchini. Add to red pepper and continue cooking until vegetables are soft.
Grate ginger and add while vegetables cook.
Wash, dry and chop chives.
When vegetables are cooked, add the chives and drained scallops. Season with salt and pepper.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 728 milligrams, Sugar 11 grams, TransFat 0 grams