Scallop Sauté

• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 3 tablespoons vegetable oil, divided
• 1 pound fresh bay scallops, drained*
• 3 tablespoons lite soy sauce
• 1 teaspoon orange zest
• 3 tablespoons fresh orange juice
• 1 tablespoon dry white wine
• 1/4 teaspoon dried crushed red pepper
• 2 tablespoons butter

1. Saute first 4 ingredients in 2 Tbsp. hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
2. Saute scallops in remaining 1 Tbsp. oil in skillet over medium heat 5 minutes or until done. Remove scallops from pan, and keep warm.
3. Add 2 Tbsp. soy sauce, orange zest, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 Tbsp. soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish, if desired.
4. *Sea scallops may be substituted. Cook in remaining 1 Tbsp. oil in skillet over medium heat 5 to 6 minutes; turn over, and cook 3 to 5 minutes or until golden brown.

red bell pepper, green bell pepper, onion, garlic, vegetable oil, bay scallops, soy sauce, orange zest, orange juice, white wine, red pepper, butter

Taken from www.myrecipes.com/recipe/scallop-saut-0 (may not work)