Recipe - Scallops Exceptional

8 ounce Frozen large scallops;
thawed, drained
1 cup Broccoli flowerets
One half cup Red or green pepper strips
1 Clove garlic; minced
1 teaspoon Dried basil leaves; crushed
2 tablespoon Parkay margarine
One fourth pound Velveeta pasteurized process
cheese spread; cubed
1 tablespoon Dry sherry (optional)
2 cup Hot cooked rice

Saute broccoli, peppers, garlic and basil in margarine. Add scallops;
continue cooking for 2 to 3 minutes or until tendet. Stir in Velveeta
cheese spread and sherry; continue heating until cheese spread is melted.
Serve over rice. 2 servings.

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.