Scallops with Roasted Peppers and Tomatoes, Avocado, and Mango

By beazus

This recipe is from the June 1998 issue of Bon Appetit. Very VERY tasty. Shrimp could be substituted for the scallops if you're not a fan. I have served it over couscous, which worked very well.

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 12 cherry tomatoes
• 1 tablespoon olive oil
• 1 1/2 pounds sea scallops
• 1/4 cup fresh lime juice
• 1/4 cup gold tequila
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh basil
• 3 tablespoons chilled unsalted butter, cut into pieces
• 1 cup diced peeled pitted avocado
• 1 cup diced peeled pitted mango
• Fresh cilantro sprigs

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.

Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.

Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.

Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.