Scallops and Peppers

We had some bay scallops (about 4 to 6 oz) in the freezer and they needed to be used up. A short look around the kitchen revealed five green onions and a red bell pepper. I sliced the green onions and sliced about half of the pepper. The onions and peppers were added to hot olive oil in a small skillet and sauteed for about 5 minutes. I then added a couple tablespoons of margarine and the scallops and cooked them until the juices were nearly completely reduced. I don’t have a picture because these suckers were GOOD and I ate them before thinking about the camera.
Too bad other people in the family do not like scallops because they missed out on a masterpiece!

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