Saute broccoli, peppers, garlic and basil in margarine. Add scallops; continue cooking for 2 to 3 minutes or until tendet. Stir in Velveeta cheese spread and sherry; continue heating until cheese spread is melted. Serve over rice. 2 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm