Ingredients

Preparation 30 minutes, cook time 5 minutes, chill 1 hour

1 pound calamari salad (see note)
2 tablespoons hot cayenne pepper sauce
2 tablespoons orange juice
1 tablespoon olive oil
1/8 teaspoon sugar
1/2 pound raw baby scallops
1 red or yellow bell pepper, seeded and cut into thin strips
1/4 cup chopped fresh basil
1 tablespoon grated orange peel
Lettuce leaves (optional)

Drain calamari salad; reserve dressing. Combine reserved dressing, hot 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.
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. Makes 6 servings.

Directions

Note: Prepared calamari salad can be found in the seafood section of most supermarkets or seafood markets.