INGREDIENTS
•
1 lb dry sea scallop, patted dry
•
2 Tbsp peanut oil or canola oil, divided
•
1 Tbsp minced garlic
•
½ tsp crushed red pepper
•
2 medium bell pepper (mixed colors, if desired), cut into 1/4-by-2-inch strips
•
1 Tbsp caper, rinsed
•
¼ tsp salt
•
¼ tsp freshly ground pepper
•
3 Tbsp dry white wine