tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
2
tablespoons orange juice
1
tablespoon olive oil
1/8
teaspoon sugar
1/2
pound raw bay scallops
1
red or yellow bell pepper, seeded and cut into thin strips
1/4
cup chopped fresh basil or 2 teaspoons dried basil leaves
1
tablespoon grated orange peel
Lettuce leaves (optional)
*Calamari salad can be found in the seafood section of most supermarkets or seafood markets.
Prep Time
30 minutes
Cook Time
5 minutes
Chill Time
1 hour
1. Drain calamari salad; reserve dressing. Combine reserved dressing, Frank's RedHot Sauce, juice, oil and sugar in medium skillet. Add scallops and bell pepper. Bring to a boil over medium-high heat. Reduce heat to low. Cook, covered, 3 to 5 minutes or until scallops are opaque and bell pepper is crisp-tender. Cool slightly.
2. Combine calamari salad, scallop mixture, basil and orange peel in large bowl; toss to coat evenly. Cover; refrigerate 1 hour, stirring occasionally. Serve on lettuce-lined plates, if desired.
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