1 pack Louis Kemp Scallops
2 Tbsp. olive oil
1 medium onion, chopped
1 small bell pepper, chopped
1 clove garlic, minced
1 16 oz. can diced tomatoes
1 tsp. oregano
salt and pepper to taste
1lb. angel hair pasta cooked
———
In a skillet, combine oil, onion, bell pepper and garlic.
Sauté on stove top over medium heat until vegetables 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)
