Coquilles St.-Jacques Portugaise (Scallops With Peppers and Capers)

• 2 pounds (2 pints) bay scallops
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons butter
• 3/4 cup finely chopped sweet green pepper
• 1/2 teaspoon finely minced garlic
• 1/4 cup drained capers
• 1/2 cup fine fresh bread crumbs
• 1/4 cup dry white wine
• 3/4 cup finely chopped sweet red pepper

1. Preheat the broiler to high.
2. Sprinkle the scallops with salt and pepper.
3. Heat the oil in a large, heavy skillet and add the scallops.
4. Cook over very high heat, stirring, about 2 minutes.
5. Transfer the scallops to a baking dish that will hold the scallops compactly in one layer.
6. Set aside briefly.
7. To the skillet add two tablespoons of the butter.
8. When it is melted and hot, add the chopped red and green peppers and the garlic.
9. Cook, stirring, until wilted, about 1 minute.
10. Add the capers.
11. Stir.
12. Add the bread crumbs and wine.
13. Heat thoroughly.
14. Spoon the mixture over the scallops.
15. Dot the top with the remaining two tablespoons butter and place under the broiler.
16. Let cook about 4 minutes.

pints, salt, freshly ground pepper, olive oil, butter, sweet green pepper, garlic, capers, bread crumbs, white wine, sweet red pepper

Taken from cooking.nytimes.com/recipes/5154 (may not work)