| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dishes, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Dry pasta; cooked |
| 1 |
sm |
Yellow onion; chopped |
| 1/2 |
c |
Green onion; finely sliced |
| 2 |
|
Cloves garlic; crushed |
| 1/2 |
sm |
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 |
tb |
Red wine |
| 2 |
|
Sprigs fresh thyme; crushed |
| 2 |
ts |
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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