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 1-1/2 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, http://www.erols.com/hosey.
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