Scallops Italian

  • 1/4 cup olive oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 garlic clove, minced
  • 1 can tomatoes (16 oz.), chopped and drained
  • 1/2 cup Sting Ray® Bloody Mary Mixer
  • 1 lb. scallops
  • 1 tbsp. butter
  • 1/4 cup dry white wine
  • 1 tbsp. lemon juice
  • Italian breadcrumbs
Preheat oven to 375 degrees. Sauté onion, green pepper and garlic in olive oil until soft. Add tomatoes and Sting Ray®. Simmer 15 minutes, stirring occasionally. Meanwhile, sauté scallops for 2 to 3 minutes in butter. Add wine and lemon juice and simmer 5 minutes. Combine ingredients in lightly greased baking dish. Sprinkle breadcrumbs on top and bake 5 to 10 minutes until lightly browned. Sprinkle with crumbled feta cheese or grated Parmesan.
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