In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the bell peppers, stirring for 2 minutes. Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through. Serves 4 to 6 as a first course. Gourmet March 1990
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 961 (100%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 51.9g|
|Polyunsanturated Fat 35.7g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 5.2mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
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Calories per serving: 961
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