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, .