This is a 'Mexican' seafood dish with exceptional eye-appeal and flavor. Most surely an ideal light summer meal. Suit individual tastes with more or less hot sauce. Serve with cooked long-grain white or brown rice.
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Sweet bell peppers. Use two or more from among red, orange, yellow, and green sweet peppers. Remove stems, cores, seeds, and white ribs; slice peppers into 1/4" strips.
Scallops. I prefer marshmallow-size sea scallops (4-5 per person). If using the smaller "bay" scallops, plan for 4-6 ounces per serving. Rinse scallops thoroughly, then pat dry with paper towel. Turn scallops only once during cooking using tongs (don't pierce them with a fork). Especially with bay scallops, be careful to avoid overcooking—cooking takes very little time. About heat: Pan heat should be high enough so that scallops continue to sizzle while cooking (they should brown quickly). Cook in small batches if needed to maintain heat. (Photo shows bay scallops).
