| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pastas and, Seafoods – |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Scallops |
| 1 |
tb |
Margarine; imitation |
| 3/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried rosemary |
| 1/8 |
ts |
Cayenne |
| 1 |
lg |
Onion; cut into thin wedges |
| 1 |
lg |
Tomatoes; cut not thin wedges |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Pat the scallops dry with paper towel.
Cut large ones into 1 inch pieces. In a large skillet, melt the margarine
with the thyme, rosemary and pepper over medium-high heat-stirring
constantly.
Add the scallops and onions. Cook and stir about 3 minutes or until
scallops are opaque. (If the scallops give up liquid during cooking, remove
them, and onions, with a slotted spoon. Cook the liquid over medium heat
until most of it has evaporated. Then return the scallops and onions to the
skillet.)
Add the tomatoes and lemon juice. Cook about 1 minute or just until the
tomatoes are heated through, stirring occasionally.
NOTES : Serve over pasta.
Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon
<jouet@mindspring.com> on Jan 06, 1998
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