| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Atlanta |
|
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh bay scallops |
| 1 |
lg |
Onion |
| 1 |
md |
Sweet pepper, finely chopped |
| 1 |
cn |
(16 oz) peeled tomatoes, drained and sliced |
| 2 |
|
Gloves garlic finely chopped |
| 1 |
|
Bay leaf |
| 8 |
oz |
Spaghetti |
|
|
Ground black pepper |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Here is two recipes that came out in Family Circle and Atlanta Journal.
Rinse the scallops and drain well. Coat skillet with nonstick vegetable-oil
cooking spray. Heat over med heat until hot. Add scallops, onion, green
pepper, tomatoes and garlic and bay leaf. simmer, stirring occasionally, 5
to 7 minutes or until scallops are cooked. Cook spaghetti according to
package directions. Drain. Place on serving platter. Discard bay leaf from
scallops mixture. Pour mixture over spaghetti. add black pepper to taste
and mix well, Garnish with parsley. Serve hot Posted to EAT-L Digest 06 Mar
97 by kATHERINE L Smith <ksmith3002@JUNO.COM> on Mar 7, 1997
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