Scallops Exceptional

Scallops Exceptional

12 oz scallops
1 green pepper, chopped
1 small onion, minced
1 Tbsp basil
1 box frozen broccoli, thawed
1 Tbsp butter
8 oz Velveeta Light
1/4 cup white wine

Spray pan lightly with cooking spray. Saute green pepper, broccoli, basil and onion in butter. Add scallops and continue cooking until scallops are cooked (they turn opaque after a couple of minutes - depends on their size - cut one open to test). Add the Velveeta and stir until the cheese is melted. Use the wine to thin the sauce and simmer until just warm. Serve over rice (add points for your rice).

6 servings, 3 POINTS each
4 servings, 4.5 POINTS each