| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood, Cheese/eggs |
2 |
Servings |
INGREDIENTS
| 1/2 |
|
Large onion |
| 1 1/2 |
|
Bell peppers |
| 2 |
oz |
Butter |
| 16 |
oz |
Lg. sea scallops |
| 2 |
|
Jalepeno peppers; slice |
| 1/2 |
c |
Mozzarella |
| 1/2 |
c |
Feta cheese |
| 1/2 |
c |
White wine |
|
|
Pinch garlic; to taste |
|
|
Salt; to taste |
|
|
Chili powder; to taste |
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 Hope you enjoy! Judy Garnett/pjxg05a
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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