Sauteed Scallops With Fetacheese/eggs, seafood 1/2 large onion 1 1/2 bell peppers 2 oz butter 16 oz lg. sea scallops 2 jalepeno peppers; slice 1/2 cup mozzarella 1/2 cup feta cheese 1/2 cup white wine 1 pinch garlic; to taste 1 salt; to taste 1 chili powder; to taste Saute onion, bell peppers, jalepenos and sea scallops in butter until soft. Add 1/2 c of white wine and steam. Cover for 45 seconds. Sprinkle with mozzarella and feta. Add pinches of garlic, salt and chili powder and let simmer until cheeses melt. Serve over rice. Serves 2. Source: The Flying Burrito, Chapel Hill, NC Hope you enjoy! Judy Garnett/pjxg05a |
