Sea Scallops With Sweet Red Peppers and Zucchini

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes
• 1 cup sliced zucchini, cut into 1/8-inch slices
• 1/4 teaspoon Tabasco
• Salt and freshly ground pepper to taste
• 1 1/4 pounds sea scallops; if too large, cut them in slices
• 1 teaspoon finely chopped garlic
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 2 tablespoons Ricard or Pernod liquor
• 2 tablespoons fresh lemon juice
• 4 tablespoons coarsely chopped fresh basil or parsley

1. In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat.
2. Add the red peppers and the zucchini and cook, tossing, about 4 minutes.
3. Add the Tabasco and salt and pepper.
4. When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil.
5. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil.
6. Check for seasoning.
7. Cook and stir about 2 or 3 minutes over high heat.
8. Cook until the scallops are heated through.
9. Do not overcook.
10. Serve immediately.

olive oil, butter, sweet red peppers, zucchini, tabasco, salt, garlic, thyme, liquor, lemon juice, fresh basil

Taken from cooking.nytimes.com/recipes/3594 (may not work)