Scallops And Red Peppers
|Olive oil||4 Tablespoon (Progresso)|
|Bay scallops||1 Pound|
|Garlic clove||1 Large, finely minced|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Ground black pepper||1⁄8 Teaspoon|
|Chopped progresso roasted peppers||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Italian style bread crumbs||4 Tablespoon, divided (Progresso)|
|Lemon juice||1 Tablespoon|
Preheat broiler to hot.
Butter individual casseroles or one 9-inch pie pan.
In a large skillet heat olive oil until hot.
Add scallops, garlic, oregano, salt and black pepper.
Saute over high heat for 3 minutes.
Remove from heat.
Add roasted peppers, parsley, 2 tablespoons of the bread crumbs and lemon juice; mix gently.
Place in prepared casseroles or pie pan.
Sprinkle with remaining 2 tablespoons bread crumbs.
Place under broiler until lightly browned.