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.