Scallops in Hot Sauce

A seafood dish that I like a lot, originally generated by The McIlhenny Family (the folks who make Tabasco Sauce), pre-tweaking. If you are touchy about spicy-hot food, you might want to pass this one by -- on the other hand, this is a super way to prepare fresh scallops if you enjoy spicy seafood as much as I do.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 8  fresh garlic cloves, chopped
• 1  lb scallops (bay or sea)
• 3⁄4 cup red chile, julienned
• 3⁄4 cup green chili, julienned
• 1  cup sweet onion, roughly chopped
• 1⁄2 teaspoon Tabasco sauce
• 1⁄4 teaspoon seasoning salt
• 2  tablespoons capers, drained

Directions

1. Heat the oil in a large skillet and add the garlic. Sautee for about one minute (garlic should turn light brown).
2. Add all remaining ingredients EXCEPT for the capers. Cook, stirring constantly, for about 5 minutes until the scallops are done (white) and the vegetables tender but not mushy.
3. Stir in the capers, remove from the heat immediately and, serve.