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    Scallops: Scallops Exceptional


    Source of Recipe


    Judy Hosey

    List of Ingredients




    8 oz Frozen large scallops thawed, drained
    1 c Broccoli flowerets
    1/2 c Red or green pepper strips
    1 Clove garlic minced
    1 t Dried basil leaves crushed
    2 tb Parkay margarine
    1/4 lb Velveeta pasteurized process cheese spread cubed
    1 tb Dry sherry (optional)
    2 c Hot cooked rice

    Recipe



    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.

 

 

 

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