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 sea scallops
• 3 tablespoons lite soy sauce
• 1 teaspoon grated orange rind
• 3 tablespoons fresh orange juice
• 1 tablespoon dry white wine
• 1/4 teaspoon crushed red pepper
• 2 tablespoons butter or margarine
• Garnish: orange wedges

1. Saute first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
2. Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown. Remove scallops from pan, and keep warm.
3. Add 2 tablespoons soy sauce, orange rind, 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 tablespoon soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish, if desired.

red bell pepper, green bell pepper, onion, garlic, vegetable oil, soy sauce, orange rind, orange juice, white wine, red pepper, butter, orange wedges

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