Recipe - Baked Sea Scallops With Feta Cheese

1 One half pound Fresh sea scallops
3 tablespoon Olive oil; divided use
Salt and freshly ground
black pepper to taste
1 Red bell pepper
2 Green bell peppers
Three fourths cup Sliced onions
2 teaspoon Finely chopped garlic
1 One half cup Ripe plum tomatoes cut into
1One half inch cubes
16 Black greek olives; pitted
2 teaspoon Chopped fresh oregano or
1 teaspoon Dried oregano
One half teaspoon Fennel or anise seed
One half cup Dry white wine
1/8 teaspoon Dried hot red pepper flakes
6 ounce Feta cheese; crumbled

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 1One half inches long.

Heat remaining olive oil in a heavy skillet. Add onions, garlic and
peppers. Cook and stir over mediumhigh 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 1520 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.