Baked sea scallops with feta cheese

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Fresh sea scallops
3 tablespoons Olive oil; divided use
Salt and freshly ground black pepper to taste
1 Red bell pepper
2 Green bell peppers
¾ cup Sliced onions
2 teaspoons Finely chopped garlic
1½ cup Ripe plum tomatoes cut into 1-1/2 inch cubes
16 Black greek olives; pitted
2 teaspoons Chopped fresh oregano -or-
1 teaspoon Dried oregano
½ teaspoon Fennel or anise seed
½ cup Dry white wine
⅛ teaspoon Dried hot red pepper flakes
6 ounces Feta cheese; crumbled

Directions

Preheat oven to 450 degrees. 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 1-½ 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 mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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