8 oz. frozen lg. scallops, thawed, drained
1 c. broccoli florets
1/2 c. red or green pepper strips
1 garlic clove, minced
1 tsp. dried basil leaves, crushed
2 tbsp. butter
1/4 lb. Velveeta cheese spread
1 tbsp. dry sherry
2 c. hot cooked rice

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