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.

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