Instructions: Melt 2 tablespoons butter in skillet over high heat. Add scallops, 1 at a time, and saute until nicely browned, about 30 seconds. Turn and brown on other side until cooked through. Set aside and keep warm. Add remaining butter to skillet.

Add peppers and saute 1 to 2 minutes. Add remaining ingredients and cook to heat through.

Spread chilies and peppers over 2 large serving plates. Place scallops on top.

Makes 2 servings.

chef Rico Castillo

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