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Scallops With Vegetable Sauce

Healthycooking's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  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
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 sideā€”or on a bed of 1/2 pound cooked corkscrew pasta, such as rotini or rotelle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Scallop
Interest: 
Healthy

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