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Recipe by: veÏa
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See below ingredients and instructions of the recipe
1 pk Louis Kemp Scallops
2 tb Olive oil
1 md Onion, chopped
1 sm Bell pepper, chopped
1 cl Garlic, minced
2 cn 16 oz. diced tomatoes
1 ts Oregano
Salt and pepper to taste
1 lb Angel hair pasta cooked
In a skillet, combine oil, onion, bell pepper and garlic. Saute on
stove top over medium heat until vegetalbes are tender (do not
brown). Add tomatoes, oregano, salt and pepper, and bring to a boil
for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops
and simmer another 3 minutes. Serve warm sauce over pasta. Top with
grated Parmesan cheese (if desired).
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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