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Season scallops with salt, pepper and key lime juice.
Place red hot peppers, previously seeded, deveined and rinsed, in a saucepan and cover with water and vinegar. Bring to a boil and cook for 15 minutes. Remove from heat and taste red peppers. If they are still too hot, repeat the procedure. Drain peppers and blend.
Heat oil in a skillet, add garlic and cook until tender. Add blended red hot peppers and wine. Cook for 3 minutes and add heavy cream and parmesan cheese.
Melt butter in a skillet and add scallops. Gently sauté scallops and add to sauce. Correct seasoning.
Serve immediately and sprinkle chopped parsley on top. Serve with boiled potatoes.
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