Scallops With Arugula - cooking recipe

Ingredients

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Rinse scallops, pat dry and set aside.
Slice peppers lengthwise inot 1/2 inch wide strips.
In a large skillet, melt the butter over medium-high heat.
Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
Add arugula; stir fry for 30 seconds or until just wilted.
Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
To the same skillet, add cream and tomato paste.
Bring mixture to a boil and add scallops.
Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
Remove scallops with a slotted spoon; arrange alongside vegetables.
Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
Add lime juice, salt and pepper.
Spoon cream mixture over scallops.