| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Weight, Watchers |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive Oil |
| 1 |
sm |
Onion, Finely Chopped |
| 3 |
lg |
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 |
ts |
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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