Yield: 1 Servings
Measure | Ingredient |
---|---|
1.00 pack | Louis Kemp Scallops |
2.00 tablespoon | Olive oil |
1.00 medium | Onion, chopped |
1.00 small | Bell pepper, chopped |
1.00 clove | Garlic, minced |
2.00 can | 16 oz. diced tomatoes |
1.00 teaspoon | Oregano |
\N \N | Salt and pepper to taste |
1.00 pounds | Angel hair pasta cooked |
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).