| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Restaurants |
2 |
Servings |
INGREDIENTS
| 1/2 |
lg |
Onion |
| 1 1/2 |
|
Green peppers |
| 2 |
oz |
Butter |
| 16 |
oz |
Lg sea scallops |
| 2 |
|
Jalepeno peppers, sliced |
| 1/2 |
c |
Mozzarella |
| 1/2 |
c |
Feta cheese |
| 1/2 |
c |
White wine |
| 1 |
pn |
Garlic |
|
|
Salt |
|
|
Chili powder |
INSTRUCTIONS
Saute onion, bell peppers, jalepenos and sea scallops in butter until soft.
Add 1/2 c of white wine and steam. Cover for 45 seconds. Sprinkle with
mozzarella and feta. Add pinches of garlic, salt and chili powder and let
simmer until cheeses melt. Serve over rice. Serves 2. Source: The Flying
Burrito, Chapel Hill, NC
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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