INGREDIENTS
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, sliced
3 garlic cloves, minced
3 TBSP. vegetable oil, divided
1 lb. fresh sea scallops, drained
3 TBSP. soy sauce
1 tsp. orange zest
3 TBSP. orange juice
1 TBSP. dry white wine
1/4 tsp. dried crushed red pepper
2 TBSP. butter
DIRECTIONS
Saute first 4 ingredients in 2 TBSP. of hot oil in a large skillet over medium-high heat until tender.
Remove from pan and keep warm.
Saute sea scallops in remaining 1 TBSP. oil in a skillet over medium heat 5 to 6 minutes; turn over and cook 3 to 5 minutes or until golden brown.
Add 2 TBSP. soy sauce, orange zest, and next 3 ingredients to skillet.
Bring mixture to a boil and cook over high heat about 2 minutes.
Gradually whisk in butter and remaining 1 TBSP. soy sauce until well blended.
Serve immediately over vegetable mixture and scallops.
