Scallop creole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| ½ | cup | Onion;chopped |
| ½ | cup | Green Pepper;chopped |
| 1 | Garlic;minced;clove | |
| 2 | tablespoons | Olive Oil |
| 16 | ounces | Tomato |
| 8 | ounces | Tomato Sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Thyme;crushed |
| ¼ | teaspoon | Basil;crushed |
| ⅛ | teaspoon | Tabasco Sauce |
| 2 | Bay Leaf; | |
| 2 | tablespoons | Cornstarch |
| ½ | teaspoon | Worcestershire |
Directions
Thaw scallops if frozen; cut into ¾' pieces.
Cook onion, green pepper, and garlic in oil until tender. Add tomatoes (cut up), tomato sauce, sugar and seasonings. Cover and simmer 15 minutes more.
Remove bay leaves. Blend cornstarch with ¼ cup water; add to scallops. Cook and stir until thickened.
Serve over rice.