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

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