| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pasta, Fish |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Louis Kemp Scallops |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion, chopped |
| 1 |
sm |
Bell pepper, chopped |
| 1 |
cl |
Garlic, minced |
| 2 |
cn |
16 oz. diced tomatoes |
| 1 |
ts |
Oregano |
|
|
Salt and pepper to taste |
| 1 |
lb |
Angel hair pasta cooked |
INSTRUCTIONS
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove
top over medium heat until vegetalbes are tender (do not brown). Add
tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute.
Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3
minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if
desired).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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