Scallops With Vegetable Sauce Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 , finely chopped | |
| 1 large clove garlic, minced | ||
| Green pepper | 1 To taste, finely chopped | |
| Celery stalks | 2 , finely chopped | |
| Carrots | 2 Large, finely grated | |
| One 28-ounce can tomatoes, drained | ||
| 1/2 teaspoon each salt, sugar, and dried basil | ||
| 1/4 teaspoon each dried thyme and black pepper | ||
| Cayenne pepper | 1 To taste | |
| Sea scallops | 1 1/2 Pound | |
Directions
In a large skillet, heat the oil, and saute the onion, garlic, and green pepper until slightly wilted.
Add all the remaining ingredients except the scallops.
Simmer uncovered until the vegetables are tender and the tomatoes are reduced to a sauce, about 20 minutes.
The sauce can be prepared ahead and reheated.
Add the scallops, cover, and simmer for 5 minutes, or until the scallops are just cooked.
Serve with hot cooked rice on the side—or on a bed of 1/2 pound cooked corkscrew pasta, such as rotini or rotelle.
Add all the remaining ingredients except the scallops.
Simmer uncovered until the vegetables are tender and the tomatoes are reduced to a sauce, about 20 minutes.
The sauce can be prepared ahead and reheated.
Add the scallops, cover, and simmer for 5 minutes, or until the scallops are just cooked.
Serve with hot cooked rice on the side—or on a bed of 1/2 pound cooked corkscrew pasta, such as rotini or rotelle.
Chef
