| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dishes, Pasta, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | oz | Dry pasta, cooked |
| 1 | Yellow onion, chopped | |
| 1/2 | c | Green onion, finely sliced |
| 2 | Cloves garlic, crushed | |
| 1/2 | Green bell pepper, quartered | |
| and sliced | ||
| 3/4 | lb | Fresh sea scallops, cleaned |
| 1 | c | Fresh mushrooms, sliced |
| 1 1/2 | c | Tomato sauce |
| 2 | T | Red wine |
| 2 | Sprigs fresh thyme, crushed | |
| 2 | t | Fresh marjoram, minced |
| Salt and pepper, to taste |
INSTRUCTIONS
Heat a large, nonstick skillet over medium-high heat. Saute the yellow and green onions, garlic, bell pepper, scallops, and mushrooms until the bell pepper is crisp-tender; stir frequently. Stir in the tomato sauce, wine, oregano, thyme, and marjoram. Reduce the heat to low. Simmer the dish for 10 minutes; stir occasionally. Salt and pepper the dish according to individual taste. Remove the thyme. Place the warm, cooked pasta on oven-warmed plates. Pour the scallop sauce over the pasta. Recipe by: Debbie Posted to recipelu-digest by IBStephers <IBStephers@aol.com> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 488.2mg
Potassium: 493.4mg
Carbohydrates: 29.2g
Fiber: 3.1g
Sugar: 4.9g
Protein: 6.1g