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Scallops with Bell Peppers, Tomatoes,
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Scallops with Bell Peppers, Tomatoes,
Avocado and Mango

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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

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 turn
brown and blister, about 5 minutes.
Heat oil in heavy 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, one 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. Serves 4.
 

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