Recipe - Angel Hair Pasta With Tomato-Scallop Sauce

1 pack Louis Kemp Scallops
2 tablespoon Olive oil
1 md Onion, chopped
1 small Bell pepper, chopped
1 cl Garlic, minced
2 cn 16 oz. minced tomatoes
1 teaspoon Oregano
Salt and pepper to taste
1 pound 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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini