| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 2 | Servings | |
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 | ts | 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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