Bacon-Scallop Stuffed Peppers - T&T, OR
1 yellow pepper
small bay scallops frozen and raw
3 or 4 whole slices bacon partially thawed
2/3 can of corn
chopped onion
diced garlic (4 to 6 cloves)
several Tbsp cream cheese
1/4 to 1/3 cup cooked (leftover) rice
couple Tbsp olive oil
tsp (or so) butter
Preheat oven (or toaster oven) to 350 degrees.
Heat oil in a wok on medium heat. Toss in onions and butter. Stir until coated and onions begin to become translucent. Add garlic, stirring to mix well. Allow onions to become fully translucent. Add corn and rice. Mix in. Stir occasionally. While that is cooking, cut pepper and remove seeds, stem, and most of the white fleshy stuff. You may remove all of the white fleshy stuff. Rinse lightly to make sure all seeds are gone. Set aside. Add cream cheese to the mixture in the wok and stir. Keep stirring until the mixture is evenly coated by the cream cheese and it has a nice consistency. Spoon mixture into the pepper halves. You should have some left over. Do not overfill peppers (either leave space from top or keep flat with rims of pepper halves). Put remaining wok mixture into individual serving dishes.
Cut bacon up into different sized chunks. Toss in wok and cook. When bacon is translucent and the meat is turning red, toss in scallops. Cook until scallops are fully cooked. Put a little of the bacon-scallop mix on top of the peppers and return to heat. Reserve remaining bacon-scallop mix. When peppers are heated through and somewhat soft, turn on broiler for a few minutes to lightly brown the top. Remove from oven and place pepper halves on top of corn mix (you may allow the peppers to cool slightly before doing so). Top with remaining bacon-scallop mixture or gently place around edges for decorative touch. Serve immediately.
Created: 17 July 2006
small bay scallops frozen and raw
3 or 4 whole slices bacon partially thawed
2/3 can of corn
chopped onion
diced garlic (4 to 6 cloves)
several Tbsp cream cheese
1/4 to 1/3 cup cooked (leftover) rice
couple Tbsp olive oil
tsp (or so) butter
Preheat oven (or toaster oven) to 350 degrees.
Heat oil in a wok on medium heat. Toss in onions and butter. Stir until coated and onions begin to become translucent. Add garlic, stirring to mix well. Allow onions to become fully translucent. Add corn and rice. Mix in. Stir occasionally. While that is cooking, cut pepper and remove seeds, stem, and most of the white fleshy stuff. You may remove all of the white fleshy stuff. Rinse lightly to make sure all seeds are gone. Set aside. Add cream cheese to the mixture in the wok and stir. Keep stirring until the mixture is evenly coated by the cream cheese and it has a nice consistency. Spoon mixture into the pepper halves. You should have some left over. Do not overfill peppers (either leave space from top or keep flat with rims of pepper halves). Put remaining wok mixture into individual serving dishes.
Cut bacon up into different sized chunks. Toss in wok and cook. When bacon is translucent and the meat is turning red, toss in scallops. Cook until scallops are fully cooked. Put a little of the bacon-scallop mix on top of the peppers and return to heat. Reserve remaining bacon-scallop mix. When peppers are heated through and somewhat soft, turn on broiler for a few minutes to lightly brown the top. Remove from oven and place pepper halves on top of corn mix (you may allow the peppers to cool slightly before doing so). Top with remaining bacon-scallop mixture or gently place around edges for decorative touch. Serve immediately.
Created: 17 July 2006