Baked Sea Scallops With Feta Cheese

• 3 tablespoons olive oil
• 1 1/2 pounds fresh sea scallops
• Salt and freshly ground pepper to taste
• 1 red bell pepper
• 2 green bell peppers
• 3/4 cup sliced onions
• 2 teaspoons finely chopped garlic
• 1 1/2 cups ripe plum tomatoes cut into 1 1/2-inch cubes
• 16 black Greek olives, pitted
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/2 teaspoon fennel or anise seed
• 1/2 cup dry white wine
• 18 teaspoon dried hot red pepper flakes
• 6 ounces crumbled feta cheese

1. Preheat oven to 450 degrees.
2. Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil.
3. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
4. Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
5. Heat the remaining 2 tablespoons of oil in a heavy skillet.
6. Add the onions, garlic and peppers.
7. Cook and stir over medium-high heat until wilted.
8. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper.
9. Bring to a boil and simmer for 5 minutes.
10. Spoon the mixture evenly over the scallops.
11. Dot with the cheese and place in the oven.
12. Bake 15 to 20 minutes or until lightly browned.
13. Serve immediately.

olive oil, salt, red bell pepper, green bell peppers, onions, garlic, tomatoes, black, fresh oregano, fennel, white wine, feta cheese

Taken from cooking.nytimes.com/recipes/4001 (may not work)