Scallops cacciatore

Yield: 5 Servings

Measure Ingredient
1½ pounds Fresh bay scallops
1 large Onion
1 medium Sweet pepper, finely chopped
1 can (16 oz) peeled tomatoes, drained and sliced
2 Gloves garlic finely chopped
1 Bay leaf
8 ounces Spaghetti
Ground black pepper
1 tablespoon Chopped parsley

Here is two recipes that came out in Family Circle and Atlanta Journal.

Rinse the scallops and drain well. Coat skillet with nonstick vegetable-oil cooking spray. Heat over med heat until hot. Add scallops, onion, green pepper, tomatoes and garlic and bay leaf. simmer, stirring occasionally, 5 to 7 minutes or until scallops are cooked. Cook spaghetti according to package directions. Drain. Place on serving platter. Discard bay leaf from scallops mixture. Pour mixture over spaghetti. add black pepper to taste and mix well, Garnish with parsley. Serve hot Posted to EAT-L Digest 06 Mar 97 by kATHERINE L Smith <ksmith3002@...> on Mar 7, 1997

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