Spicy scallops and pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dry pasta; cooked |
| 1 | small | Yellow onion; chopped |
| ½ | cup | Green onion; finely sliced |
| 2 | Cloves garlic; crushed | |
| ½ | small | Green bell pepper; quartered and sliced |
| ¾ | pounds | Fresh sea scallops; cleaned |
| 1 | cup | Fresh mushrooms; sliced |
| 1½ | cup | Tomato sauce |
| 2 | tablespoons | Red wine |
| 2 | Sprigs fresh thyme; crushed | |
| 2 | teaspoons | Fresh marjoram; minced |
| Salt and pepper; to taste | ||
Directions
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@...> on Feb 26, 1998