Title: Scallops Exceptional
Categories: Seafood
Yield: 2 Servings

8	oz	Frozen large scallops; thawed, drained
1	c	Broccoli flowerets
1/2	c	Red or green pepper strips
1		Clove garlic; minced
1	ts	Dried basil leaves; crushed
2	tb	Parkay margarine
1/4	lb	Velveeta pasteurized process cheese spread; cubed
1	tb	Dry sherry (optional)
2	c	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.

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