Coquilles St. Jacques Portugalse

• 2 lb. bay scallops
• salt and pepper
• 2 Tbsp. oil
• 4 Tbsp. butter, divided
• 3/4 c. chopped green pepper
• 3/4 c. chopped red pepper
• 1/2 tsp. garlic
• 1/4 c. drained capers
• 1/2 c. bread crumbs
• Parmesan cheese
• 1/4 c. white wine (dry)

1. Sprinkle scallops with salt and pepper.
2. Heat oil; add scallops.
3. Cook over high heat, stirring about 2 minutes. Transfer scallops to baking dish.
4. Add 2 tablespoons butter to skillet.
5. When it's melted and hot add green pepper, red pepper and garlic.
6. Cook until wilted (about 1 minute).
7. Add bread crumbs, cheese and wine; heat thoroughly.
8. Spoon mixture over scallops.
9. Dot top with remaining butter and place under broiler about 4 minutes.
10. Serves 4.

bay scallops, salt, oil, butter, green pepper, red pepper, garlic, capers, bread crumbs, parmesan cheese, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917586 (may not work)