Baked Seafood Stuffed Shells
INGREDIENTS:
1 1/2 lb Fresh sea scallops
3 tb Olive oil; divided use
Salt and freshly ground
-black pepper to taste
1 Red bell pepper
2 Green bell peppers
3/4 c Sliced onions
2 ts Finely chopped garlic
1 1/2 c Ripe plum tomatoes cut into
-1-1/2 inch cubes
16 Black greek olives; pitted
2 ts Chopped fresh oregano -or-
1 ts Dried oregano
1/2 ts Fennel or anise seed
1/2 c Dry white wine
1/8 ts Dried hot red pepper flakes
6 oz Feta cheese; crumbled
1 1/2 lb Fresh sea scallops
3 tb Olive oil; divided use
Salt and freshly ground
-black pepper to taste
1 Red bell pepper
2 Green bell peppers
3/4 c Sliced onions
2 ts Finely chopped garlic
1 1/2 c Ripe plum tomatoes cut into
-1-1/2 inch cubes
16 Black greek olives; pitted
2 ts Chopped fresh oregano -or-
1 ts Dried oregano
1/2 ts Fennel or anise seed
1/2 c Dry white wine
1/8 ts Dried hot red pepper flakes
6 oz 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 1-1/2 inches long.
Heat remaining olive oil in a heavy skillet. Add onions, garlic and peppers. Cook and stir over medium-high 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 15-20 minutes or until lightly browned. Serve immediately.
ARKANSAS GAZETTE, 11/1/1989
Core and seed the red and green peppers and cut them into thin strips about 1-1/2 inches long.
Heat remaining olive oil in a heavy skillet. Add onions, garlic and peppers. Cook and stir over medium-high 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 15-20 minutes or until lightly browned. Serve immediately.
ARKANSAS GAZETTE, 11/1/1989