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| | Baked Sea Scallops with Feta Cheese
1 1/2 pound of Fresh sea scallops
3 tablespoons of Olive oil, divided use
Salt and freshly ground
1 Red bell pepper
2 Green bell peppers
3/4 cup of Sliced onions
2 teaspoons of finely chopped garlic
1 1/2 cup of ripe plum tomatoes cut into
16 Black Greek olives; pitted
2 teaspoons of chopped fresh oregano or 1 teaspoon of Dried oregano
1/2 teaspoon of Fennel or anise seed
1/2 cup of Dry white wine
1/8 teaspoon of Dried hot red pepper flakes
6 ounces of Feta cheese; crumbled
Preheat oven to 450ºF. Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper. Core and seed the red and green peppers and cut them into thin strips about 1-1/2 inches long. Heat remaining olive oil in a heavy skillet. Add onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer 5 minutes. Spoon mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15-20 minutes or until lightly browned. Serve immediately. ARKANSAS GAZETTE, 11/1/1989 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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