We are cooking up a treat.
It will be served shortly...
Creamy Scallops and Peppers
Creamy scallops and peppers are delicious main course or brunch options.
Olive oil: 2 tablespoons
Scallops: 1 pound
Bell peppers sliced: 1 -2 sliced
Dry white wine: ¼ cup
One packet Philadelphia cooking crème
The scallops must be completely dry before they can be seared in a frying pan. Once they have been dried completely, take a frying pan and add olive oil and spread it through the surface of the pan. Place the scallops in the pan and fry for approximately 1 minute and a half on both the sides to give a nice crispy exterior to the scallops. Remove the scallops on a plate line with paper towel to absorb excess oil. In the same pan add onion and bell peppers with 1 tablespoon oil and mix the ingredients properly. Salute the onions and peppers till they soften for 2 -3 minutes approximately. Pour the wine into the pan and let it simmer on medium flame for a minute and then add the crème cheese to get a nice evenly consistent mixture. For the final touches, add the scallops and cook for another minute to thoroughly cook all the contents of the dish. Garnish with parsley and serve warm.
You can serve with more grated cheese or simply with fresh parsley on the top.