Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Wash scallops and cook in vermouth for 1 minute. Set aside.
- Wash, trim, seed and chop whole red pepper.
- Heat a nonstick pan until it is very hot, then reduce heat to medium high and add oil. Saute red pepper until it begins to soften.
- Wash, dry and coarsely chop whole zucchini. Add to red pepper and continue cooking until vegetables are soft.
- Grate ginger and add while vegetables cook.
- Wash, dry and chop chives.
- When vegetables are cooked, add the chives and drained scallops. Season with salt and pepper.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 728 milligrams, Sugar 11 grams, TransFat 0 grams
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