Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Louis Kemp Scallops |
| 2 tablespoons | Olive oil |
| 1 medium | Onion, chopped |
| 1 small | Bell pepper, chopped |
| 1 clove | Garlic, minced |
| 2 cans | 16 oz. diced tomatoes |
| 1 teaspoon | Oregano |
| \N \N | Salt and pepper to taste |
| 1 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).