On Line Cookbook
Linguine with Scallops
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Theresa

Serves/Makes:4

Ingredients
  • 1 lb (.5 kg). linguine, spaghetti, or thin spaghetti, uncooked
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1 medium onion, cut in half, and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) olive oil
  • 1 28 oz (784 grm). can diced tomatoes, drained
  • 1/4 cup (60 ml) pitted black olives, chopped
  • 1 tbsp (15 ml) chopped fresh oregano
  • or
  • 1 tsp (5 ml) dried oregano
  • 1 lb (.5 kg). scallops
  • 1/4 cup (60 ml) chopped fresh parsley
  • coarsely ground black pepper
Preparation
  • Prepare pasta according to package directions.
  • While pasta is cooking, saute green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
  • Add tomatoes, olives, and oregano; heat until simmering.
  • Add scallops and simmer 3 to 4 minutes.
  • When pasta is done drain well.
  • Toss pasta with sauce.
  • Add parsley.
  • Sprinkle with black pepper and serve immediately.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.