2 teaspoon extra virgin olive oil
3/4 cup finely chopped red onion
3 teaspoon minced garlic
1 small green pepper diced
1 small red pepper diced
1 cup sliced portabella mushrooms
1/2 cup white zinfendel wine
1/4 cup spring water
1/4 cup plus 1 tablespoon finely chopped fresh basil, divided
1-1/4 cup cherry tomatoes, halved through the stem end
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1 cup fresh, or frozen and thawed, baby sweet peas
2 pounds Bay Scallops
2 tablespoon citron vodka, or plain vodka plus one-half teaspoon grated lemon zest
2 tablespoon brandy
Briefly heat the olive oil in a large nonstick skillet that has a lid. Add the onion, red and green peppers and garlic, and sauté the vegetable, stirring them often, over medium heat for 2 minutes. Add the mushrooms, and sauté the vegetables 2 minutes longer. Add the wine, water, the one-quarter cup of basil, tomatoes, salt, ground pepper, and red pepper flakes. Bring the liquid to a boil, reduce the heat, and simmer the sauce for 10 to 15 minutes. Add the peas, scallops, citron vodka or vodka and lemon zest, and brandy. If you are using fresh peas, add them during the last 5 minutes of cooking time in this step. Return the mixture to a boil, reduce the heat, cover the skillet, and simmer the ingredients for 1-1/2 minutes. Remove the cover, and simmer the ingredients for another 1-1/2 minutes. Before serving the dish, sprinkle it with the remaining 1 tablespoon of basil. Serve the scallops over cooked yellow rice or capellini pasta that has been broken in half before cooking.
Serves 4.