RECIPE FOR: Sea Scallops with Capsicum & Zucchini

Ingredients: 2 tablespoons olive oil 2 tablespoons butter 2 red capsicums, cored, seeded, and cut into 1/2" cubes 1 cup sliced zucchini, cut into fine slices 1/4 tsp. Tabasco sauce ½ kg sea scallops

1 tsp. finely chopped garlic 2 sprigs fresh thyme or 1/2 teaspoons dried 2 tablespoons Pernod liquor 2 tablespoons. fresh lemon juice 4 tablespoons coarsely chopped fresh parsley

Method
In a wok or large nonstick skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red capsicum and the zucchini and cook, tossing, about 4 min. Add the Tabasco and salt and pepper.

When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Pernod, lemon juice and parsley. Check for seasoning. Cook and stir about 2-3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.