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CATEGORY CUISINE TAG YIELD
Seafood Pasta, Scallops, Seafood 4 Servings

INGREDIENTS

2 1/2 oz Olive oil
4 Garlic cloves, chopped fine
2 lb Plump/ round fresh tomatoes
chopped into sm. pie
1/8 t Basil
2 1/2 t Salt
1/2 t Pepper
1 1/2 oz Sweet vermouth
1 t Sugar
1 lb Bay scallops
1 lb Fettuccine or thin spaghetti

INSTRUCTIONS

Use a 2 quart saucepan. Place in the olive oil and garlic. Lightly
brown the garlic on medium temperature. Add the tomatoes, then add
remaining ingredients except the scallops. Cook on low heat, at slow
boil for 20 minutes. Add the scallops and cook another 5 minutes. If
using scallops larger than 1/2 inch cook 7 minutes. Cook pasta
according to instructions on package. Drain completely. Place pasta  in
large bowl and pour scallops and sauce over. Serve. Makes 4  servings.
NOTE: To remove skin from tomatoes drop tomatoes in boiling water for
30 seconds to 1 minute. Then place them in cold water for couple
minutes, then skin can be removed. Posted to MC-Recipe Digest by  Nancy
Berry <nlberry@prodigy.net> on May 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 0mg
Sodium: 1454.4mg
Potassium: 17.2mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.1g
Protein: <1g


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