This recipe works great with any type of protein - shrimp, beef, chicken or pork - just adjust cooking times. If you are using the smaller bay scallops, shorten cooking time as they cook very quickly.
Feel free to use any Philadelphia Cooking Creme flavor, I've used Santa Fe Blend.
If you'd like to use cream cheese instead of the Philadelphia Cooking Creme, substitutions are below.
Serve over rice or pasta.
Ingredients:2 tablespoons olive oil, divided
1 pound dry-packed sea scallops
1 or 2 red bell peppers, sliced
1 onion, sliced
1/4 cup dry white wine
EITHER: One 10oz package of Philadelphia Cooking Creme OR [6oz light cream cheese, softened+1/2 cup vegetable broth+salt/pepper to taste]
1 tablespoon minced fresh parsley
1. Pat the scallops very dry. Heat a large saute pan or skillet over high heat. When hot, swirl in just 1 tablespoon of the olive oil. Add the scallops to the hot pan, try to keep them from touching each other. Give 'em room to sear! Sear 1 1/2 minutes on each side. Remove scallops to plate.
2. In same, now empty skillet, add in the remaining 1 tablespoon of olive oil and turn the heat to medium-high. Add the pepper and onions and saute for 2 minutes until softened.
3. Pour in the wine and let simmer for 1 minute. Mix in the cooking creme (or substitution of the cream cheese+vegetable+salt/pepper). Bring to simmer, stir until sauce is evenly mixed.
4. Add the scallops back into the sauce. Cook for 1 minute. Turn off heat, stir in the parsley. Serve immediately.