| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Watchers, Weight | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive Oil |
| 1 | Onion, Finely Chopped | |
| 3 | Garlic Cloves, Minced | |
| 28 | oz | Tomatoes, Low Sodium |
| Crushed | ||
| 1/4 | c | Red Wine, Dry |
| 1/2 | c | Italian Parsley, Chopped |
| 1 | ds | Hot Pepper Sauce |
| 1 | t | Oregano |
| 1 | Bay Leaf | |
| 1 | ds | Salt |
| 1 | ds | Pepper |
| 1 | lb | Sea Scallops, Cut In Half |
INSTRUCTIONS
Heat oil in a large saucepan and saute onion and garlic over medium heat, stirring until garlic is just golden. Raise heat, add tomatoes, wine, 1/4 cup parsely, hot sauce, marjoram, bay leaf, and salt and pepper to taste. Cook over medium high heat, stirring often, for 5 minutes. Add scallops, cover and continue cooking, shaking the pan frequently, for about 6 minutes or until scallops are just cooked through. Remove from heat, taste sauce and correct seasoning, if neccesary. Transfer to a heated platter, sprinkle with remaining parsley and serve immediately. Recipe by: 101 Low Calorie Recipes Posted to MasterCook Digest V1 #210 by susan@zim.com (Susan Rappaport) on Feb 8, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 231.1mg
Potassium: 366.7mg
Carbohydrates: 10.2g
Fiber: 2.6g
Sugar: <1g
Protein: 2.1g