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The Essential New York Times Cookbook: Classic Recipes for a New Century

Sea Scallops with Sweet Red Peppers and Zucchini

Page 409

| Course Type: Main Courses

(1 review)


Recipe Reviews

24th December 2012


Very good, very fast, very pretty (and seasonal, with its red, green, and white look).

I made a half recipe, no basil in the shops, so I used parsley. And dried thyme, since I was too lazy to go outside for fresh.

Neither of us are big fans of bell pepper. We didn't find that the bell pepper here was overwhelming.

Served with orzo, but I think that spaghetti or linguine might be nice.

(edited 7th October 2017) (0) comment (0) useful  

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