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Ingredientes
- 1 1/2 lb Fresh sea scallops
- 3 Tbsp. Extra virgin olive oil, divided use Salt and freshly grnd black pepper to taste
- 1 x Red bell pepper
- 2 x Green bell peppers
- 3/4 c. Sliced onions
- 2 tsp Finely minced garlic
- 1 1/2 c. Ripe plum tomatoes cut into 1-1/2 inch cubes
- 16 x Black greek olives, pitted
- 2 tsp Minced fresh oregano -or possibly-
- 1 tsp Dry oregano
- 1/2 tsp Fennel or possibly anise seed
- 1/2 c. Dry white wine
- 1/8 tsp Dry warm red pepper flakes
- 6 ounce Feta cheese, crumbled
Direcciones
- Preheat oven to 450 degrees. Grease 4 individual ovenproof serving dishes with 1 Tbsp. of the extra virgin olive oil. Divide the scallops proportionately 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 extra virgin olive oil in a heavy skillet. Add in onions, garlic and peppers. Cook and stir over medium-high heat till wilted. Add in tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer 5 min.
- Spoon mix proportionately over the scallops. Dot with the cheese and place in the oven. Bake 15-20 min or possibly till lightly browned. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 186 | 45% |
| Total Fat 21.08g | 26% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 781mg | 33% |
| Potassium 903mg | 26% |
| Total Carbs 14.97g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.35g | 4% |
| Protein 36.1g | 58% |
