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Scallop Sauté

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, sliced
3 garlic cloves, minced
3 tablespoons vegetable oil,
divided
1 pound fresh sea scallops
3 tablespoons lite soy sauce
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 tablespoon dry white wine
1/4 teaspoon crushed red pepper
2 tablespoons butter or margarine Garnish: orange wedges

1. Sauté first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
2. Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown. Remove scallops from pan, and keep warm.
3. Add 2 tablespoons soy sauce, orange rind, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 tablespoon soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish, if desired.

Makes 4 servings.

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