Scallops and Tri-Color Peppers Schaul

• 2 tablespoons extra-virgin olive oil
• 2 large green bell peppers, sliced thin
• 2 large yellow bell peppers, sliced thin
• 2 large red bell peppers, sliced thin
• 2 tablespoons dry white wine
• 1/2 pound bay scallops, rinsed and patted dry
• 2 tablespoons minced fresh basil leaves or 1 tablespoon crumbled dry

1. In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the bell peppers, stirring for 2 minutes.
2. Add the wine and cook the mixture for 1 minute.
3. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through.

extravirgin olive oil, green bell peppers, yellow bell peppers, red bell peppers, white wine, bay scallops, fresh basil

Taken from www.epicurious.com/recipes/food/views/scallops-and-tri-color-peppers-schaul-10335 (may not work)