homecook
New member
- 2 tsp. olive oil
- 2 clove garlic, minced
- 1 cup tomatoes\cooked, seeded, finely diced
- 1-1/2 cups evaporated skim milk
- 1 tsp. marjoram
- tsp. fresh ground pepper, to taste
- 3/4 Lbs. sea scallops
- 4 cup cooked angel hair pasta
In a skillet over medium high heat, heat the oil. Add the garlic and saute for 30 seconds. Add the tomato and saute for 2 minutes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.
Barb
Barb