| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Scallops, Pasta |
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 |
ts |
Basil |
| 2 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
oz |
Sweet vermouth |
| 1 |
ts |
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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