3 Tbsp olive oil
1½ pounds fresh sea scallops
salt and freshly ground pepper to taste
1 red bell pepper
2 green bell peppers
¾ cup sliced onions
2 tsp finely chopped garlic
1½ cups ripe plum tomatoes, cut into 1½ inch cubes
16 black Greek olives, pitted
1 tsp dried oregano
tsp fennel or anise seed
½ cup dry white wine
⅛ tsp dried hot red pepper flakes
6 oz crumbled feta cheese
Preheat oven to 450º.
Grease 4 individual ovenproof serving dishes with 1 Tbsp 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 1½
Heat the remaining 2 Tbsp of oil in a heavy skillet. Add the onions, garlic and peppers.
Cook and stir over medium high heat until wilted. Add the tomatoes, olives, oregano,
fennel, wine, pepper flakes, salt and pepper.
Bring to a boil and simmer for 5 minutes.
Spoon the mixture evenly over the scallops.
Dot with the cheese and place in the oven.
Bake 15-20 minutes or until lightly browned.