Scallops With Vegetable Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Garlic clove||1 Large, minced|
|Green pepper||1 , finely chopped|
|Celery stalks||2 , finely chopped|
|Carrots||2 Large, finely grated|
|Canned tomatoes||28 Ounce, drained (1 Can)|
|Dried basil||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||To Taste (The More The Better In This Dish)|
|Sea scallops||1 1⁄2 Pound|
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.