680

g

scallops

3

Tbs

olive oil; divided use

1

pinch

salt; to taste

1

pinch

freshly ground black pepper; to taste

1

large

red capsicum

2

large

green capsicum

¾

cup

onions; sliced

2

tsp

garlic; finely chopped

1 ½

cup

ripe plum tomatoes; cut into 2cm cubes

16

black olives; pitted

1

tsp

oregano; dried

½

tsp

fennel seed

½

cup

dry white wine

1/8

tsp

hot red pepper flakes; dried

170

g

Feta cheese; crumbled

1

Preheat oven to 230°C. Grease 4 individual oven proof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.

2

Core and seed the red and green peppers and cut them into thin strips about 2cm long.

3

Heat remaining olive oil in a heavy skillet. Add onions, garlic and peppers. Cook and stir over medium-high heat until wilted.

4

Add tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer 5 minutes.

5

Spoon mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15-20 minutes or until lightly browned. Serve immediately.