Scallops exceptional

2 Servings

Ingredients

Quantity Ingredient
8 ounces Frozen large scallops; thawed, drained
1 cup Broccoli flowerets
½ cup Red or green pepper strips
1 Clove garlic; minced
1 teaspoon Dried basil leaves; crushed
2 tablespoons Parkay margarine
¼ pounds Velveeta pasteurized process cheese spread; cubed
1 tablespoon Dry sherry (optional)
2 cups Hot cooked rice

Directions

Saute broccoli, peppers, garlic and basil in margarine. Add scallops; continue cooking for 2 to 3 minutes or until tendet. Stir in Velveeta cheese spread and sherry; continue heating until cheese spread is melted.

Serve over rice. 2 servings.

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, .

Related recipes