Sauteed Scallops with Feta
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | large |
onions
|
|
| 1 ½ | each |
sweet bell peppers
|
|
| 2 | ounces |
butter
|
|
| 16 | ounces |
sea scallops
|
|
| 2 | each |
jalapeño pepper
sliced |
*
|
| ½ | cup |
mozzarella cheese
|
*
|
| ½ | cup |
feta cheese
|
|
| ½ | cup |
white wine
|
*
|
| 1 | pinch |
garlic
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | large |
onions
|
|
| 1.5 | each |
sweet bell peppers
|
|
| 57.8 | ml/g |
butter
|
|
| 462.4 | ml/g |
sea scallops
|
|
| 2 | each |
jalapeño pepper
sliced |
*
|
| 118 | ml |
mozzarella cheese
|
*
|
| 118 | ml |
feta cheese
|
|
| 118 | ml |
white wine
|
*
|
| 1 | pinch |
garlic
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
Directions
Sauté onion, bell peppers, jalepenos and sea scallops in butter until soft.
Add ½ cup 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.
