Heat the oil in a skillet over high heat and saute the garlic for about 30 seconds.
Add the peppers, onion, hot sauce, salt, and pepper and saute over very high heat until the vegetables are crisp-tender, 3 to 5 minutes.
Add the scallops and capers and cook just until the scallops are opaque and firm to the touch, 2 to 3 minutes-do not over cook.
Serve immediately
Notes
Notes:Make sure the Bell Peppers are cored, seeded, and cut into thin strips; they cook so much better this way.The onion should be halved and cut into thin slices