Seafood Trio Saute

• 2 Tbsp. butter
• 1/2 yellow pepper, cut into strips
• 1/2 yellow zucchini, cut into thin matchlike sticks
• 1 shallot, finely chopped
• 1 skinless salmon fillet (1/2 lb./225 g), cut into bite-size pieces
• 1/2 lb. (225 g) uncooked large shrimp, peeled with tails left on, deveined
• 1/2 lb. (225 g) sea scallops
• 1/3 cup dry white wine
• 1 jar (410 mL) Classico Alfredo di Capri Alfredo & Sun-Dried Tomato Pasta Sauce
• 1 cup halved trimmed fresh asparagus spears
• 1 cup frozen baby peas

1. Melt butter in large skillet on medium heat.
2. Add peppers, zucchini and shallots; cook 3 to 5 min.
3. or until crisp-tender, stirring frequently.
4. Add salmon and shrimp; cook 1 to 2 min.
5. or until shrimp turn pink.
6. Add scallops and wine; stir.
7. Cover; cook 1 to 2 min.
8. or until scallops are opaque.
9. Stir in remaining ingredients; cook, uncovered, 3 to 4 min.
10. or until heated through, stirring frequently.

butter, yellow pepper, yellow zucchini, shallot, salmon fillet, shrimp, white wine, pasta sauce, frozen baby peas

Taken from www.kraftrecipes.com/recipes/seafood-trio-saute-187227.aspx (may not work)