Baked Sea Scallops with Feta Cheese - WSFA.com Montgomery Alabama news.

March 22, 7:30 a.m.

Baked Sea Scallops with Feta Cheese

Baked sea scallops with feta cheese

Servings: 4

  • 3 tablespoons olive oil
  • 1 1/2 pound sea scallops
  • fresh salt and pepper to taste
  • 1 red bell pepper
  • 2 green bell pepper
  • 3/4 cups onion sliced
  • 2 teaspoons garlic chopped fine
  • 1 1/2 cups plum tomato 1 1/2" cubes
  • 16 black olive, pitted
  • 2 teaspoons oregano, fresh chopped (or 1 tsp. Dried)
  • 1/2 teaspoon fennel seeds (or anise seed)
  • 1/2 cup dry white wine
  • 1/8 teaspoon crushed red pepper flakes
  • 6 ounce feta cheese crumbled
  1. Using 1/3 of the olive oil, grease the pan.
  2. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
  3. Core and seed the red and green peppers and cut them into thin strips about 1-1/2" long.
  4. Heat the remaining olive oil in a heavy skillet.
  5. Add the onions, garlic and peppers.
  6. Cook and stir over medium-high heat until wilted.
  7. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper.
  8. Bring to a boil and simmer for 5 minutes.
  9. Spoon the mixture evenly over the scallops.
  10. Dot with the cheese and allow to cool.
  11. Cover and store in the refrigerator.

To contact Bill Banks, call 538-6070 or 395-5345.

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