For more recipes, look to Chef Ada's cookbook Eating For Your Heart.
- 8 oz fresh scallops
- 2 oz mixed peppers
- 1 clove garlic, finely chopped, slightly sautéed
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp basil leaves, finely chopped
- 1 tbsp cilantro leaves, finely chopped
- 8 wooden skewers
- to taste salt
- to taste pepper
Preheat oven to 375°F.
In a medium side dish, soak the wooden skewers for 10 minutes.
Wash peppers, pat dry, place in oven for about 20 minutes, frequently turning until skin is browned and easy to peel off.
In a small bowl, whisk together 1 tbsp olive oil, the garlic, lemon juice, and the herbs.
Remove peppers from oven and wrap in plastic wrap until cooled.
Cut peppers into medium squares.
Alternate scallops and peppers on skewers.
In a nonstick skillet, add 1 tablespoon olive oil and cook for about 2 minutes on each side.
Drizzle with the olive oil mixture and serve with steamed rice, if desired.